Pea velouté soup
Here is an easy recipe for a fresh pea velouté soup. To be served as a starter.
1. Immerse 300 g peas in plenty of boiling salted water (30 g coarse salt for 3 liters). Cook uncovered for 20 to 25 minutes.
2. Put 2 slices of smoked ham cut into thin slices in the oven for 2 minutes on grill position, to make them crispy.
3. Blend peas with 10 cl of chicken broth, 10 cl of olive oil, 2 fresh mint leaves and pepper.
4. Lightly fry 4 thin slices of bread, rubbed with garlic beforehand in a little olive oil.
5. Cook for 4 farm fresh eggs for 5-6 minutes ( soft-boiled eggs) and peel them carefully (after breaking the shell with a spoon).
6. Pour the soup into shallow dishes, place the egg in the center with the bread. Top with a slice of ham.
Find out more velouté soup recipes:
Sweet potato velouté with feta cheese
Photo credit: Shutterstock
