A simple pea velouté recipe is made a little bit tougher by the inclusion of a fennel sorbet - but you can leave this out if you prefer. Graham Campbell's dish makes a light and bright summer starter. You can buy both maltodextrin and stabilizer online.

Have a look at our collection of peas recipes for more ways to use peas in your cooking.

For the sorbet, slice the fennel and place in a pan of salted water. Bring to the boil and simmer until soft
Strain the fennel through a strainer, reserving 125ml of the cooking water. Blitz the fennel in a blender, adding sorbet stabiliser, maltrodextrin and 125ml water. Transfer to a pan and cook to 85°C
Season and refrigerate for 12 hours. Then, churn in an ice-cream maker. Alternatively, freeze and whisk every so often until frozen
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
For the pea velouté, place the peas in a blender and add boiling water. Blend gradually until it has the consistency of soup. Season to taste and refrigerate
To prepare the apricots, simply rehydrate in hot water for 30 minutes before serving
To serve, cut the apricots into quarters and arrange in a circle round each bowl. Place a scoop of sorbet in the middle of the bowl and pour in the soup
Send us feedback on this Pea veloute recipe


Pea velouté

Fennel sorbet

Poached apricots

  • 4 dried apricots
  • hot water
  • salt
  • pepper

Share this Recipe

A gorgeous summer pea veloute recipe from Graham Campbell includes both apricots and fennel sorbet