To make the Pea Shoot velouté, place some oil, Maris Piper potatoes and leeks in a large casserole pot and sweat over a low heat for 5 minutes, taking care to ensure the vegetables cook but don't colour. Then add the stock, cream and butter cook for 10 minutes until the potatoes are soft, then add the pea shoots to the pan. Transfer to a blender and blitz until smooth, passing through a fine sieve into a clean pan. Set aside, keeping warm until ready to serve.
When ready to serve, reheat the pea shoot velouté if required and season with salt, pepper to taste. Using a stick blender, blitz the velouté a little to create a foamy consistency and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (323g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 289 (78%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 98.9mg||30 %|
|Sodium 243.9mg||8 %|
|Potassium 286mg||8 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 12.4g|
|Protein 5.5g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 370
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!