Chilled Pea Velouté with Lemon Crème Fraîche and Mint Oil
Ingredients (Serves 2 generously or 4 as an amuse-bouche)
Ingredients
Pea Velouté
- 300 g frozen peas or fresh if in season
- 1 small shallot finely chopped
- 1 tbsp unsalted butter or olive oil
- 300 ml vegetable stock preferably homemade or low-sodium
- Salt and white pepper to taste
- Optional: 1 tbsp crème fraîche or a splash of cream for extra silkiness
Lemon Crème Fraîche
- 2 tbsp crème fraîche
- zest of ½ lemon
- ½ tsp lemon juice
- Pinch salt
Mint Oil
- 15 fresh mint leaves
- 3 tbsp neutral oil, rapeseed or light olive oil
- Pinch salt
- Optional: ¼ tsp sugar if mint is bitter
Instructions
Make the Mint Oil (can be done in advance)
- Blanch mint leaves in boiling water for 10 seconds, then shock in ice water.
- Dry thoroughly and blend with the oil and salt until very smooth.
- Strain through a fine sieve or cheesecloth. Chill.
Prepare Lemon Crème Fraîche (can be done in advance)
- Mix crème fraîche with lemon zest, juice, and a pinch of salt.
- Chill until serving. Can be transferred to a piping bag for neat presentation.
Make the Velouté
- In a saucepan, gently sweat the shallot in butter or oil until translucent (don’t brown).
- Add the peas and stir for a minute.
- Pour in the hot stock and simmer for 3–4 minutes until peas are tender but still bright green.
- Blend until velvety smooth (ideally in a high-speed blender).
- Strain through a fine sieve for extra smoothness.
- Season with salt and white pepper. Chill fully in the fridge.
Plating
- Serve in small chilled cups or bowls.
- Spoon or pipe a small dollop of lemon crème fraîche in the centre.
- Drizzle with mint oil.
- Optional: Garnish with micro mint, edible flowers, or a single pea tendril.
Tried this recipe?Let us know how it was!