Pea and Mint Velouté

Instructions

1. 1

   In a large saucepan, melt the butter over medium heat.

2. 2

   Add the onion, garlic, and ginger and cook until the onion is translucent.

   Tip: Be careful not to burn the ginger.

3. 3

   Add the peas, milk, milk powder, salt, and black pepper. Stir well.

   Tip: Let it simmer for 5 minutes.

4. 4

   In a small bowl, whisk together the flour and a splash of the hot milk until smooth.

   Tip: This is called a slurry.

5. 5

   Add the slurry to the saucepan and cook for an additional 2-3 minutes.

   Tip: Stir constantly.

6. 6

   Add the chicken broth and bring the mixture to a simmer.

   Tip: Reduce the heat to low.

7. 7

   Stir in the chopped mint and cook for an additional minute.

   Tip: Be gentle to avoid bruising the leaves.

8. 8

   Remove the saucepan from the heat and stir in the lemon juice.

   Tip: Add a squeeze of lemon juice for extra brightness.

9. 9

   Blend the soup until smooth using an immersion blender or a regular blender.

   Tip: You can also leave it chunky if you prefer.

10. 10

    Serve hot, garnished with additional mint leaves if desired.

    Tip: Enjoy!