What's Happening at Langdon Hall

chilled pea soup

Summer Chilled Pea Veloute Recipe

Posted on June 20, 2018 by langdonhall

Chilled Pea Velouté

Chef Jason loves to serve this dish on a hot summer day when peas are in peak season!

Ingredients

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

Method

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.

Enjoy!

Chef Jason Bangerter

 

 

 

Join the Langdon Hall Story.

Sign up to our emailing list and get notified of upcoming promotions, events and what’s happening at Langdon Hall before anyone else!