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Le Chaudron recipe
Velouté de petits pois menthe
Creamy pea and mint soup
⏱ 25 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)fresh or frozen peas
1yellow onion
2 clovesgarlic
300 g (11 oz)potatoes
60 g (2 oz)unsalted butter
1 L (4¼ cups)chicken stock
200 ml (¾ cup)thick crème fraîche
1large bunch of fresh mint
1lemon
100 g (3½ oz)cured ham, in thin ribbons
3 tbspextra-virgin olive oil
100 g (3½ oz)toasted pine nuts
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 800 g (28 oz) fresh or frozen peas
- 1 yellow onion
- 2 cloves garlic
- 300 g (11 oz) potatoes
- 60 g (2 oz) unsalted butter
- 1 L (4¼ cups) chicken stock
- 200 ml (¾ cup) thick crème fraîche
- 1 large bunch of fresh mint
- 1 lemon
- 100 g (3½ oz) cured ham, in thin ribbons
- 3 tbsp extra-virgin olive oil
- 100 g (3½ oz) toasted pine nuts
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
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
- Peel and thinly slice the yellow onion. Remove the germ from the 2 garlic cloves and chop. Peel the 300 g (10½ oz) potatoes and cut into even 2 cm (¾ in) cubes.
- Pick the leaves from the large bunch of mint. Keep 1/3 for garnish, cut into thin ribbons. Chop the remaining 2/3 for the soup.
- Melt the butter in the large pot over medium heat without browning. Sweat the onion 5 minutes until translucent. Add the garlic and cook 1 minute, stirring, without letting it burn.
- Add the potatoes and cook 3 minutes, stirring. Pour in hot chicken stock to just cover. Season with fleur de sel and plenty of pepper. Bring to a simmer and cook 15 minutes until the potatoes are tender.
- Add the 800 g (1¾ lb) fresh or frozen peas and cook just 5 minutes so they stay bright green. The short cooking keeps the color.
- Off the heat, add the 2/3 chopped mint and the grated lemon zest. Blend right away with an immersion blender until perfectly smooth and bright green.
- Stir in the crème fraîche and 1 tbsp lemon juice. Cook 2 minutes over low heat, stirring with a wooden spoon. Adjust salt and pepper to taste.
- Serve in shallow bowls, topped with ribbons of cured ham, the reserved mint, toasted pine nuts and a drizzle of extra-virgin olive oil.
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