Pour 4 people :
- 500 g fresh shelled or frozen peas
- 1 chicken stock cube
- 150 ml of milk
- 1 shallot
- 15 g unsalted butter
For the accompaniment :
- 2 Crottin Atelier de la Sèvre
- 4 tablespoons chopped chives
Preparation :
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Chop the shallot. Melt the butter in a saucepan.
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When it is melted, add the shallot and brown them slightly.
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Then, add the shallot with the chicken broth previously melted in 1 liter of hot water.
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Bring to the boil and drop the peas into the liquid.
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Simmer them for about 10 minutes.
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When the peas are cooked, reserve 4 teaspoons of peas.
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Then pour the remaining peas, the previously heated milk and half of the chicken broth into the bowl of a blender.
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Mix and adjust the consistency with the remaining cooking broth. Make it thicker or thinner depending on your taste.
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Serve hot or cold. When serving, add a spoonful of peas, Crottin Atelier de la Sèvre crumbs and a tablespoon of chopped chives to each bowl.
You can accompany the velouté with a slice of toasted country bread with a slice of raw ham.
Enjoy your food !
