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Pea and radish velouté

Servings: 4
This is a wonderfully velvety soup, that is somewhere between a whizzer and a velouté. If you’ve got a fandangle food processor that can blitz the bejeebus out of veg, then yours will turn out more like the latter, particularly if you can pass it through a fine sieve, too. If you’re happy with peas and radish in a more rustic application, then go right ahead and use whatever you’ve got to blend the ingredients to as fine a consistency as pleases you.


  • 2 tbsp extra virgin olive oil plus extra for garnish
  • 50 g butter
  • 1 bunch radishes 200g, triple washed with the tops removed and reserved, keeping 4 of the smallest ones in the bunch for garnish
  • 1 medium onion peeled and sliced
  • 2 cloves garlic peeled and sliced
  • 50 ml white wine
  • 500 ml chicken or vegetable stock
  • 500 ml water
  • 500 g frozen peas
  • 50 g baby spinach big handful
  • 100 ml creme fraiche and snipped chives for garnish


  • Heat oil and butter in the pot and sauté the radishes (don’t forget to keep the cutest raw for garnish), onion and garlic with a pinch of salt for 5-10 minutes until onions are very soft and translucent and everything else is gorgeously glossy.
  • Add the wine and deglaze, then crank the heat to reduce the liquid by half. Add the stock and the water and bring to the boil.
  • Plonk in the peas and the radish tops and bring to the boil again, then cook for 3 minutes, dunk in the baby spinach and cook for a further 30 seconds until just wilted.
  • Blitz well in a blender or using a stick blender until super smooth the strain through a sieve into a clean pot (no need to do this if you’re happy with a bit of chunk). Add the cream fraiche and heat through, taste for seasoning, then serve into bowls and top with radish slices and a whole radish then scatter over some chopped chives and drizzle over some extra virgin olive oil and cracked pepper.
  • Serve with hot buttered toast, a soft dinner roll, or a pie floater.


So many vegetables can be used to make veloute carrots, mushroom, jerusalem artichoke and sweet potato just to name a few.
Radish tops are delish but can be gritty. Don’t forget to give them a triple wash- a salad spinner is your best friend here.

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