Butternut Velouté with Wild Mushrooms & Pepitas

This was the third course to my Friendsgiving 2017 dinner.

Like all of the other courses to this dinner, this soup went through lots of changes too. Not so much the velouté itself, but its accompaniments. But at the very end, once I plated this, I was in love with it. It’s by far one of the best photos I have ever taken of my own creations. And can you believe this is from an iPhone? Not a professional camera?! Astonishing!

Here is Butternut Squash Velouté with Black Trumpets, Chanterelles, Toasted Pepitas, and Chives. There is also white truffle oil flavoring in the soup because I sous vide the butternut squash with some of that oil.

Recipe: Sweet Pea Soup

I was meaning to post this recipe but life got caught in the way. Anyway, whenever spring comes, I love the harvest of fresh English peas. Having said that, I also dislike eating peas in their pea form, which is why I love making sweet pea soup.

  • 2 TBS butter
  • 1 large onion, diced
  • 2 celery stalks, chopped
  • 2 lbs fresh English peas, shelled
  • 1 medium Yukon Gold potato, chopped
  • Salt & pepper
  • 2 quarts chicken stock
  • 55 g crème fraîche

Melt unsalted butter, then add onion and celery, and sweat until soft. Season with salt and pepper. Add chicken stock and potato, and raise the heat until it reaches a boil.

Cook the mixture until potatoes are done, add in the peas and bring to a boil. Cook until peas are tender, about 2 minutes.

Have a colander ready to strain mixture, making sure to reserve the liquid. Add solids to VitaMix and some liquid to adjust for consistency as its blending. Finish with crème fraîche and adjust seasoning with salt and pepper. Once fully blended and smooth, chill over an ice bath to preserve its green color.

Sample dishes:

Lobster with Broccolini & Sweet Pea Soup

In the springtime and early summertime, English peas are at its best. One of my favorite things to make is this pea soup. The peas are naturally sweet and I usually serve it cold.

You can make this soup vegan/vegetarian but I find that making a great flavorful chicken stock will elevate this pea soup.

This Cold Sweet English Pea Soup is served with Lobster Claws & Knuckles, Charred Broccolini, Shaved Beets, Bronze Fennel, and Red Purslane.

Arctic Char with English Pea Soup

Spring is literally the best season! I couldn’t wait to get my hands on a case of sweet English pea pods in order to make soup… then I remember how painstaking the prep is… shucking peas is the most tedious task out there along with shucking fava beans and shucking chickpeas. At least peas have only one step, after blanching fava beans and fresh chickpeas, there is another step to take them out of their skins.

This is Cured Arctic Char with Marinated Salmon Roe, Shaved Golden Beets, Bronze Fennel, Radish Blossoms, served in a cold Sweet English Pea Soup.

Poached Egg in Sunchoke Velouté

I love this dish – minus the preparation of sunchokes. I love sunchokes but they are the most frustrating ingredients to peel. Because of this, this poached egg was only on the tasting menu for a week.

This is a Poached Egg in a Sunchoke Velouté, Crispy Prosciutto, Sunchoke Chips, Pecans, Thai Basil Oil, and Fried Sage.

Spring Tomato Gazpacho

If you can believe it, spring is almost fully here in NYC. It’s almost the end of April, and the farmer’s market is still very wintery. What’s up with all these root vegetables? I’m so sick of winter.

This is a Spring Tomato Gazpacho with Pickled Heirloom Cherry Tomatoes, Fiddlehead Ferns, Pea Tendrils, Sunflower Seeds, and Edible Flowers (Pansies & Nasturtium).