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Le Chaudron recipe
Velouté petits pois menthe
Pea and mint soup
⏱ 20 minServes 4Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)frozen peas
1onion
1 L (4¼ cups)vegetable stock
1 tbspolive oil
1 tbsplight cream (5% fat)
1bunch of fresh mint
1 pinchsalt and pepper
30 g (1 oz)chopped hazelnuts
- 500 g (18 oz) frozen peas
- 1 onion
- 1 L (4¼ cups) vegetable stock
- 1 tbsp olive oil
- 1 tbsp light cream (5% fat)
- 1 bunch of fresh mint
- 1 pinch salt and pepper
- 30 g (1 oz) chopped hazelnuts
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Thinly slice the onion. Heat the olive oil in a large pot over medium heat.
- Sweat the onion for 5 minutes without browning.
- Add the frozen peas (no need to thaw) and the hot vegetable stock.
- Bring to a simmer and cook for 8 to 10 minutes (no longer, to keep the color).
- Pick the mint leaves (the stems are bitter), keeping a few for garnish.
- Off the heat, add the mint and cream and blend until smooth.
- For a silky texture, push through a fine sieve with a ladle.
- Toast the hazelnuts in a dry pan for 2 minutes. Serve the soup in 4 bowls with the hazelnuts and fresh mint.
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