Pea velouté is a creamy and delicate first course, perfect for winter. Its origin dates back to ancient Rome, where it was made with fresh peas and served as a main dish. Today, the frozen version has become very popular for its convenience and taste.
Boil the peas in salted water with the potato and once cooked, pass everything through a sieve
Melt the butter, add the flour and a bit of broth, stir and add the pea and potato purée
Chop the parsley and add it to the soup just before serving
Immersion Blender
Pan
Italia, Lazio
| Energy (kcal) | 67.77 |
| Carbohydrates (g) | 8.09 |
| of which Sugars (g) | 1.81 |
| Fat (g) | 1.9 |
| of which Saturates (g) | 1.03 |
| Protein (g) | 3.35 |
| Fiber (g) | 3.49 |
| Sale (g) | 0.09 |
