Pea Velouté

Here is the recipe for the pea velouté, a simple and delicious dish. Before proceeding, let me give you an Italian twist that you might like: adding some smoked pancetta to the sauté for a more intense flavor.

Ingredients

• 500 g of fresh or frozen peas
• 1 medium white onion
• 1 medium potato
• 1 liter of vegetable broth
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Fresh mint for garnish (optional)
• Fresh cream or Greek yogurt for garnish (optional)

Preparation

1. Start by peeling and finely chopping the onion. Peel the potato as well and cut it into cubes.
2. In a large pot, heat the extra virgin olive oil and sauté the onion until it becomes translucent.
3. Add the peas and potato cubes, letting them flavor for a couple of minutes.
4. Pour the vegetable broth into the pot and bring to a boil. Lower the heat and simmer until the peas and potatoes are tender, about 15-20 minutes.
5. With an immersion blender, blend everything until you achieve a smooth and homogeneous cream. If the velouté is too thick, you can add more broth until you reach the desired consistency.
6. Adjust with salt and pepper to your taste.
7. Serve the pea velouté hot, garnished with a drizzle of raw oil, chopped fresh mint, and, if you like, a spoonful of fresh cream or Greek yogurt to add creaminess.

Curiosity

In many Italian regions, pea velouté is a traditional dish that marks the arrival of spring, when fresh peas are available. Moreover, mint is a classic pairing with peas and provides a touch of freshness to the dish.