Ingredients
300g brown onions peeled and chopped
600g fresh peas shelled
1/2 bunch fresh chevril reserving fresh chervil for garnish
1.0L Vegetable Stock
250ml buttermilk
To taste white pepper to taste
To taste salt flakes
300g brown onions peeled and chopped
600g fresh peas shelled
1/2 bunch fresh chevril reserving fresh chervil for garnish
1.0L Vegetable Stock
250ml buttermilk
To taste white pepper to taste
To taste salt flakes
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Methods
1
Place a three litre saucepan over a medium high heat and add the Extra Virgin Olive Oil. Once this is hot, add the onions and cook until they are soft and translucent.
2
Add the peas and chervil, pour in the Vegetable Stock and season with sea salt. Bring to the boil over high heat, then turn heat down to medium and simmer uncovered for 8–10 minutes, until the peas are tender. Add the buttermilk and bring back to a simmer.
3
Transfer to a food processor, but be careful not to overfill it or the heat will push the lid off. Purée until smooth.
4
Adjust the seasoning with white pepper and extra salt flakes if need be, and serve warm with sprigs of fresh chervil.
1
Place a three litre saucepan over a medium high heat and add the Extra Virgin Olive Oil. Once this is hot, add the onions and cook until they are soft and translucent.
2
Add the peas and chervil, pour in the Vegetable Stock and season with sea salt. Bring to the boil over high heat, then turn heat down to medium and simmer uncovered for 8–10 minutes, until the peas are tender. Add the buttermilk and bring back to a simmer.
3
Transfer to a food processor, but be careful not to overfill it or the heat will push the lid off. Purée until smooth.
4
Adjust the seasoning with white pepper and extra salt flakes if need be, and serve warm with sprigs of fresh chervil.
