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Le Chaudron recipe
Velouté petits pois-menthe (Cookéo)
Creamy pea and mint soup (Cookeo)
⏱ 18 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)frozen peas
1onion
1potato
700 ml (3 cups)vegetable stock
100 ml (½ cup)heavy cream
5 leavesmint
1 pinchsalt
- 800 g (28 oz) frozen peas
- 1 onion
- 1 potato
- 700 ml (3 cups) vegetable stock
- 100 ml (½ cup) heavy cream
- 5 leaves mint
- 1 pinch salt
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
- Run the BROWN mode for 4 minutes and sweat the sliced onion in a little oil without browning.
- Add the peas and diced potato, then add vegetable stock to cover.
- Close the lid and run PRESSURE COOK mode for 10 minutes.
- Release the steam carefully, then open the lid once the pressure has fully dropped.
- Add the mint leaves and blend with an immersion blender until smooth and bright green.
- Stir in the cream, adjust the salt and pepper and serve hot.
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