Creamy potato soup with pea shoots and brown butter
A quiet soup with two contrasts: nutty brown butter and the fresh crunch of pea shoots. The shoots are not garnish — they are the soup’s green element.
Prep
15 min
Cook
25 min
servings
4
Difficulty
Easy
Ingredients
- 800 gfloury potatoes, peeled
- 1onion, chopped
- 1 lvegetable or chicken stock
- 100 mlcream
- 50 gbutter
- 1 traypea shoots
- salt and white pepper
Microgreens in this recipe
Method
- 1
Sweat the onion in a little of the butter until soft, without colour.
- 2
Add diced potatoes and stock, and simmer until tender, about 20 minutes.
- 3
Blend the soup completely smooth with the cream; season with salt and white pepper.
- 4
Brown the remaining butter in a small pan until golden and nutty.
- 5
Plate the soup, drizzle with brown butter and top with a generous handful of pea shoots.
Chef's tip
Pea shoots dislike heat — add them at service so they stay crisp and sweet against the hot soup.