Spring is not in the air, but it is in the kitchen! Behold, Mint infused Pea Veloute, beaming with the silky rays of Sunny Egg Yolk and showered with Citrus Goat Cheese drizzle.
I was inspired to create a lush green dish that represents Spring. This plate is an illustration of the season, as the sunny egg yolk melts away the wintery white goat cheese, revealing green vegetation.
Ingredients
Veloute
1 onion
1 tbsp. garlic
4 c. broth (chicken or veggie)
1 lb. frozen peas + 1 c. for plating
10-15 mint leaves
1/2 c. heavy cream
2 eggs
Olive Oil
Salt and Pepper
Citrus Goat Cheese
2 oz. fresh goat cheese
1 lemon
1 orange
5 tbsp. heavy cream
Serves 2
Egg Directions
In order to separate the yolk from the egg whites, the eggs need to cook slowly at the same temperature. This method gently warms the egg, without the use of a sous vide machine.
- Warm a small pot of water to 145-150 degrees
- Gently place two eggs (in shells) into the water bath
- Set burner to Low (the lowest it goes)
- Set timer for 30 minutes
After 30 minutes:
- Place egg under cold water
- Crack the shell
- Wipe away the egg white to reveal the yolk
- Set aside for plating
Be gentle, I broke 4 yolks which made me angry.
Veloute Directions
In a large pot:
- Heat olive oil on medium-high heat
- Saute onions and garlic
- Season with salt and pepper
- Pour broth into the pot
- Add peas
- Bring to a boil
- Reduce heat
- Let simmer for 10 minutes
- Remove pot from heat and add mint leaves
- Blend with immersion blender until smooth (or use a blender in batches)
- Season with salt and pepper to taste
Citrus Goat Cheese Directions
Apparently 2015 is the year for Goat Cheese. Therefore, I just had to incorporate it into this dish.
- Place goat cheese in bowl
- Zest 1/2 tsp. of orange and 1/2 tsp. of lemon
- Squeeze juice from the lemon and orange
- Whisk goat cheese, citrus zest and juices with 5 tbsp. heavy cream until smooth
- Warm mixture in microwave for 30 seconds until liquefied
Plating
Extra Peas for Plating:
- Heat the egg water to a boil
- Add 1 cup of frozen peas
- Cook for 30 seconds
- Blanch in ice water
- Pour veloute into a shallow bowl
- Place blanched peas in the center
- Delicately place the egg yolk in the bowl
- Drizzle citrus goat cheese and olive oil
- Garnish with mint leaves
The pea veloute was smooth and creamy with a subtle refreshing flavor from the mint. Personally, I dislike minty eats, like ice cream or cookies, but the mint in this dish added a faint arctic vibe. When broken the velvety yolk trickles into the soup. The goat cheese and citrus zest add a vibrant tart dimension to the plate.
Eat Healthy, Be Happy!
a common connoisseur 