Peas veloutè with prawns
Leonardo Pellacani
Menù Ingredients
q.s. Pepper
q.s. Salt
q.s. Shallots
q.s. Parsley
350 g. Frozen peas
Serve 6
Blanch the peas in water and blend them to a cream with the oil, the vegetable broth and some liquid from the drained prawns. Season with salt and pepper. Sautè the prawns with the chopped shallot and parsley. Pour the pea soup on a plate and the sautéed prawns in the center. Garnish with chives and serve.
