| Pea Velouté - John Campbell, The Dorchester Collection Coworth Park |
| This delicious creamy soup is rich and wonderfully
flavourful and the blending in the Thermomix is
outstanding. The colour is amazingly fresh and
vibrant. Perfect for a dinner party. Makes 2 litres. |
| Ingredients |
2 shallots, peeled, cut in half
10g olive oil
1kg frozen peas (“1.000” on TM display)
500g milk
100g double cream
100g butter
|
| Method |
1. Add the oil and shallots to the TM bowl. Chop 3
seconds/Speed 5. Scrape down the sides of the
TM bowl with the spatula.
2. Cook 4 minutes/100°C/Speed 1.
3. Weigh in the frozen peas and milk. Cook 16
minutes/90° C/Speed 3 until the peas
are tender.
4. Add the double
cream and butter.
Blend 2 minutes/Speed
8 until very smooth then
scrape down the sides
of the TM bowl with the
spatula.
5. Add salt and pepper
to taste. Blend 1 minute/
Speed 10. Serve hot.
|
| Janie's Tip: |
| Tip: If you’d like to make this in advance, cool the velouté
before chilling in the fridge. Reheat gently when ready to
serve - 90° C/Speed 2 for about 10 minutes.
|
