Pea velouté

Ingredients

• Frozen or fresh peas250 g
• Potato (peeled)100 g
• Yellow onion20 g
• Vegetable broth (no salt added)400 ml
• Plain bread (1 slice)30 g
• Extra virgin olive oil10 g

Allergens

Gluten
May contain traces of: Celery.

Method

1. Wash and peel the potato, then cut it into small cubes of about 1 cm to ensure even cooking.
2. Finely chop the onion and stew it in a saucepan with two tablespoons of vegetable broth over low heat until translucent.
3. Add the peas and potato cubes to the saucepan, stirring for one minute to combine the flavors.
4. Cover the vegetables with the remaining boiling vegetable broth and bring back to a gentle simmer.
5. Reduce the heat and cook with a lid for about 15-18 minutes, until the potatoes are very fork-tender.
6. Meanwhile, cut the bread into 1 cm cubes and toast them in a hot non-stick pan without fat until golden brown.
7. Remove the saucepan from the heat and blend the mixture with an immersion blender at maximum power until smooth.
8. Pass the cream through a fine-mesh sieve to remove any residual pea skins, ensuring a safe and velvety texture.
9. Serve the cream soup lukewarm in shallow bowls, topping each portion with raw extra virgin olive oil and the bread croutons.