A smooth pea and mint soup topped with crumbled Salatì olive oil biscuits. Add them just before serving to retain the contrast in textures.
Ingredients
- 400 g fresh or frozen peas
- 1 small shallot
- Vegetable stock, as needed
- A few fresh mint leaves
- 50 g Volpe SALATì with Extra Virgin Olive Oil
- Extra virgin olive oil, salt, pepper
Method
- Chop the shallot and soften it in a pan with oil. Add the peas, cover with stock and cook for about 15 minutes.
- At the end of cooking, add the fresh mint, salt and pepper. Blend with an immersion blender until smooth.
- Place the SALATì biscuits in a food bag and crush them coarsely with a rolling pin to make the crumble.
- Serve the velouté warm or at room temperature, finishing each plate with a drizzle of raw oil and a generous sprinkling of crumble.