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Pea Velouté

Serve this plain, or with seafood
Author: an original recipe from Lavender and Lime


  • 15 g butter
  • 15 mls flour
  • 375 mls vegetable stock
  • 500 g frozen peas
  • Salt and freshly ground black pepper to season


  • Place the butter into a pot and melt over a medium temperature
  • Stir in the flour to make a smooth paste
  • Pour in the stock and bring to a simmer
  • Add the peas and heat until the peas are warm
  • Blend until smooth and pass through a chinois
  • Return to the heat, season to taste, and allow to warm through before serving