chilled pea soup

Spring Pea Chilled Veloute Recipe

Chilled Pea Velouté

Chef Jason loves to serve this dish to showcase the beautiful spring peas that arrive in the garden, but for home-cooking, frozen peas can also be used.

4 shallots, thinly sliced
2 cloves of garlic, thinly sliced
1 knob of ginger, thinly sliced
½ fennel bulb, thinly sliced
5 cups freshly shucked and blanched peas or frozen peas
Leaves of basil, mint, coriander, tarragon, parsley, dill and chervil
4 cups vegetable stock
1 cup dry white wine


1. In a pan (low heat) sweat shallot, ginger, fennel and garlic until tender and translucent.
2. Deglaze with white wine and reduce by 2/3.
3. Add vegetable stock to just cover ingredients in the pan. At this time you can place a sachet of the herb stems to perfume the stock.
4. Simmer for 5 minutes.
5. Add fresh herb leaves and peas.
6. Remove from heat and puree in blender or food processor until smooth.
7. Pass through a fine strainer into a bowl and chill over ice.


Chef Jason Bangerter