Chilled Pea & Mint Velvet

This was one of Bridget’s moments of genius - a delightful chilled, flavoursome summer soup with the surprise addition of smoked salmon turning it into a glamorous starter. 

Ingredients For 6 

For the Pea Velvet
40gm Butter
½ small Onion, 1 stick Celery and 1 Carrot, all diced small
Salt & freshly ground Black Pepper
40g Plain Flour
600ml Chicken Stock
400g Peas

To Finish
150g Smoked Salmon pieces, shredded
100ml Crème Fraiche
Alexander Leaves, shredded

Method

• Put the butter into a heavy bottomed pan, melt over a gentle heat.

• Toss in the “mirepoix” of diced vegetables (these can be what you have in the veg rack, we just want some flavour), then season with salt and pepper.

• Cook for 2 minutes but careful not to brown the butter or the vegetables. Turn up the heat, stir in the flour to make a roux.

• Allow the flour to cook for a minute, whisk in the stock, after another couple of minutes add the peas.

• When the peas have cooked, transfer the mixture to a food processor, blitz to a smooth puree.  Check the seasoning then pour into a jug, chill in the fridge.

• It is nice to serving a cold soup in chilled bowls. When you are ready to serve, ladle the “velvet” into individual dishes, place shredded smoked salmon in the centre, add a teaspoon of crème fraiche, finish with shredded Alexander leaves.