Appetizer: United States – Spring Pea Velouté with Fennel and Mint

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 small fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 leek, white and light green parts only, sliced
1 celery stalk, diced
2 cloves garlic, minced
4 cups (960 ml) low-sodium vegetable stock
3 cups (450 g) fresh or frozen green peas
1 / 3 cup loosely packed fresh mint leaves
2 tbsp chopped fresh dill (optional)
1 / 4 cup (60 ml) crème fraîche or heavy cream (optional)
1 tsp lemon zest
1 tbsp (15 ml) extra-virgin olive oil (for lemon oil)
1 to 1 1 / 4 tsp fine sea salt, to taste
1 / 4 tsp white pepper

Instructions

Make lemon oil: In a small bowl, combine lemon zest with 1 tablespoon extra-virgin olive oil and a pinch of salt; set aside.
Sweat aromatics: In a medium pot over medium heat, melt butter with 1 tablespoon olive oil. Add fennel, leek, and celery with a pinch of salt. Cook, stirring occasionally, until very tender but not browned, 8–10 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Pour in vegetable stock and bring to a gentle simmer for 5 minutes.
Add peas and simmer until just tender and bright, 3–5 minutes.
Stir in mint and dill (if using), then remove from heat.
Blend until silky using an immersion blender (or carefully transfer to a blender). For an ultra-smooth texture, pass through a fine sieve and return to the pot.
Season with salt and white pepper to taste. Stir in crème fraîche or cream, if using, and warm gently without boiling.
Ladle into warm bowls, drizzle with lemon oil, and garnish with reserved fennel fronds. Serve immediately.