This recipe comes from the short-lived Bravo series, “Chef Academy,” hosted by Jean-Christophe Novelli, a French Michelin star chef who you can’t understand very well due to his accent. Fortunately, they printed the recipe online after the episode, so it was clear he said “shallot,” and not “mallet.”
1 small onion, diced
1 small shallot, diced
1 garlic clove, minced
2 cups frozen peas
3-1/2 cups chicken or vegetable stock
Heat the olive oil in a large pan, then add the onion, shallot and garlic. Sweat them until soft.
Add the peas, thyme, bay leaf and stock, and bring to a boil. Cook until the peas are cooked. Got that?
Pour the soup into a blender and add the mint and pepper. Be careful not to overfill the blender with the mixture, cause that will explode when you press the button and burn your face something fierce.
Blend the soup until smooth. If too thick, pass it through a sieve.
Novelli has a few tips for garnish. Froth some whole fat milk and garish the soup with that foam. Add a sauteed mushroom. You could try cheese or something.