Pea Velouté with Grana Padano PDO
Difficulty Easy
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Preparation  35 min
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Servings for  4 people
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Pea velouté is a classic of home cooking, simple to prepare and perfect for bringing a creamy, flavourful dish to the table. Loved for its smooth texture and delicate taste, it’s ideal for any season.
In this version, the finishing touch comes from Grana Padano PDO, which enriches the dish with its savoury, aromatic depth.
Here is our pea velouté recipe
Ingredients
Fresh peas, 500 g
White onions, 2
Medium potato, 1
Carrot, 1
Celery, 1 stick
Grana Padano PDO, grated, 80 g
Grana Padano PDO, shaved, to taste
Extra virgin olive oil, 3 tablespoons
Salt, to taste
Black pepper, to taste
Preparation
Prepare the vegetable stock: in a saucepan, bring water to the boil with the carrot, celery and one onion. Simmer for around 20 minutes, then strain the stock and set aside.
Finely chop the remaining white onion and gently sauté it in a saucepan with the extra virgin olive oil over a low heat, until soft and translucent.
Add the peeled and diced potato and the fresh peas. Stir for a few minutes to allow the flavours to develop.
Pour in the hot vegetable stock and cook for around 15–20 minutes, until the vegetables are tender.
Blend everything with a hand blender until smooth and velvety. Season with salt and pepper, then add the grated Grana Padano, stirring until fully melted.
Serve the velouté in bowls, finishing with shavings of Grana Padano PDO, a drizzle of extra virgin olive oil and a twist of black pepper.
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