Chilled pea velouté with fennel sorbet and poached apricots
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Graham Campbell's dish makes a light and bright summer starter. This simple pea velouté recipe is made a little bit tougher by the inclusion of a fennel sorbet - but you can leave this out if you prefer. Both maltodextrin and stabilizer for the sorbet can be found online. Have a look at our collection of peas recipes for more ways to use peas in your cooking.
First published in 2015
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Ingredients
Metric
Imperial
Pea velouté
- 1000g of frozen peas
- water
- salt
Fennel sorbet
- 2 fennel bulbs
- water
- salt
- 30g of maltodextrin
- 30g of ice cream stabiliser
Poached apricots
- 4 dried apricots
- hot water
- salt
- pepper
SAVE RECIPE
Method
1
For the sorbet, slice the fennel and place in a pan of salted water. Bring to the boil and simmer until soft
- 2 fennel bulbs
- water
- salt
2
Strain the fennel through a strainer, reserving 125ml of the cooking water. Blitz the fennel in a blender, adding sorbet stabiliser, maltrodextrin and 125ml water. Transfer to a pan and cook to 85°C
- 30g of maltodextrin
- 30g of ice cream stabiliser
3
Season and refrigerate for 12 hours. Then, churn in an ice-cream maker. Alternatively, freeze and whisk every so often until frozen
4
For the pea velouté, place the peas in a blender and add boiling water. Blend gradually until it has the consistency of soup. Season to taste and refrigerate
- 1000g of frozen peas
- water
- salt
5
To prepare the apricots, simply rehydrate in hot water for 30 minutes before serving
- 4 dried apricots
- hot water
6
To serve, cut the apricots into quarters and arrange in a circle round each bowl. Place a scoop of sorbet in the middle of the bowl and pour in the soup
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