Italian
Pea Pod Velouté
by Chef in Camicia · 306K subscribers on YouTube
A creamy and resourceful soup made from pea pods (which are usually discarded), blended into a velvety smooth texture. Served with spreadable cheese balls coated in dried black olive powder, tarallo crackers, and fresh basil. Perfect for using up kitchen scraps.
- Cook
- 20 min
- Servings
- 2
- Difficulty
- easy
Ingredients
11 items- 1/2 pcsOnion
- 200 gBaccelli di pisello
- 1 pcsPotato
- Olive Oil
- Salt
- Pepper
- Water
- Spreadable Cheese
- Black Olives
- Tarallo(optional) — for garnish
- Basil(optional) — for garnish
Method
- Prepare the base: in a saucepan, heat a little oil and sauté the finely sliced onion.
- Clean the pea pods: remove the stem and the joint, then cut them in half.
- Add the pea pods to the saucepan and sauté them lightly.
- Peel and slice a potato into thin rounds, then add it to the pan.
- Cover with water until just submerged, add a pinch of salt and pepper.
- Cook for 15–20 minutes until the pea pods and potato are tender.
- Blend everything until smooth and creamy.
- Meanwhile, prepare the cheese balls: form small balls of spreadable cheese.
- Prepare the olive powder: pit black olives, chop them finely, and dry them in the oven at 80–90°C (175–195°F) for about an hour.
- Roll the cheese balls in the olive powder until coated.
- Plate the velouté, add the cheese balls, some tarallo crackers, and fresh basil leaves.
- Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
