ingredients

• 200 g 100 g of Sainte-Maure Soignon log
• 480 g 20 g frozen peas
• 1 Kub Or® broth

Steps

Step 1

Heat 6 dl of water and the bouillon cube in a saucepan . Add 480 g peas, boil 4 min.

2nd step

With a skimmer , pour half of the peas in a second saucepan, add approx. 1/3 of the Kub Or® broth, mix in a well smooth velvety mixer. Salt, pepper.

Step 3

Mix in the first pan the rest of the peas, broth and 200 g of log; pepper to the mill.

Step 4

To serve: heat both pans. Just before boiling, stir, pour the two velvets at the same time, very slowly, in a tureen to obtain a nice gradient of green. Crush 100 g log, sear 20 g raw peas. Serve immediately.

tips

No more perfume: just before serving, sprinkle with a dash of hazelnut oil.