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Peas from our local producer, Peas and honey velouté, crème brûlée, crispy peas stew

Our Chef Julie Chaix let us into the kitchen and she prepares peas from our producer with only five basic ingredients. She explains an easy to follow recipe for home cooking.

Peas and honey velouté

Chopped onions 250 g
Peas pods 1 kg
Butter 150 g
Honey 100 g
Thyme 1 sprig
Garlic 10 g
Water 1,5 l
Salt according to your taste
Pepper according to your taste

➀ In a pan melt the foamy butter, steam (covered) the chopped onions, with the thyme and crushed garlic.  Add the minced pea pods. Deglaze with honey and raise the temperature without boiling, wet with water and leave to simmer for 20 minutes.

Blend the soup with the Thermomix, pass through a chinese cheesecloth while stirring well and put in a bowl on a bed of ice

Peas Crème Brûlée

Peas pulpe 355g
Eggs 2 pcs
Milk 2 dl
Cream 1 dl
Mint few leaves

➁ Cook the peas in water, decant, glaze, drain, mix them to obtain a pulp, add the remaining ingredients and blend.  Place the device in the bottom of the soup plate, sprinkle the chopped mint on each cream covered with cling film, steam at 80°C for 15 to 20 minutes, check the cooking and cool.

Peas Ragoût

Peas 100 g
White onion slices 100 g
Water 15 cl
Olive oil 10 cl
Salt according to your taste
Ail according to your taste
Thyme 1 sprig

Cook the onions and peas, season them, add thyme and garlic and moisten with the broth, cover and cook. When the peas are cooked, remove them in a bowl on ice and set aside.

Set Up

On the plates where you cooked the crème brulée, add the peas stew and onion slices.

Finish by pouring the cooled soup over the whole.

Enjoy your meal.