Chilled Sweet Pea Veloute


Servings: 4


For the soup
  • 1 package frozen peas, thawed
  • 1 shallot, peeled and sliced
  • 1 1/2 quarts vegetable stock
  • 8 mint leaves, picked from their stems
  • 1 8 ounce container crème fraiche
For the crab salad
  • 1 8 ounce container Peekytoe crab
  • 1 bunch chives, chopped
  • 2 teaspoons extra virgin olive oil
  • 1/2 lemon, juiced
  • salt and pepper to taste


For the soup
  1. In a large saucepan, bring the vegetable stock to a boil, add the sliced shallot and season with salt and pepper. Add the peas and bring back to a boil.
  2. Add the contents of the saucepan to a high powered blender and puree using the highest setting for 1-2 minutes.
  3. Add the mint leaves, crème fraiche (set aside 1 tablespoon of the crème fraiche for the crab) and a 1 1/2 teaspoons of olive oil and blend again. Check for seasoning; because the veloute will be served chilled, you may wish to salt more liberally that you would for a hot soup.
  4. Strain the soup through a fine-mesh sieve into a bowl set over an ice bath and stir until chilled. Set aside.
For the crab
  1. In a mixing bowl, stir together the crab with the lemon juice, chives, 1 tablespoon of crème fraiche and half a teaspoon of olive oil. Season with salt and pepper. Serve a spoonful of the crab with each helping of the chilled soup.

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