Chilled Pea Velouté with Shrimp

My experiments with global food took me today to the land of culinary geniuses - France. 

In the elegant and exquisite French cuisine, one of the basics of all is the preparation of their famous Mother Sauces first introduced by one of the frontrunners of Modern cuisine, the great Chef Auguste Escoffier. There are five mother sauces and Velouté is one of them which can be turned into soup also. 

And the recipe with butter roasted shrimp is a perfect one to relish the velouté.

To prepare the veloute, you need peas, unsalted butter, onion, milk and cooking cream and some herbs. Cooked the finely chopped onion in butter on low heat till they become translucent. Added milk and cream slowly and brought them to boil. Added the peas and the herbs, (I used dried Thyme) and again brought back to boil. Cooled it completely and then blend to a smooth soup. Added salt and pepper to taste. Put the soup in the refrigerator to chill. 

The shrimp was cooked with an easy recipe. Deveined the shrimps keeping their tails intact and coat them with salt n pepper, lime juice, and olive oil and kept them for a while. In a grill pan, melted some butter, added dried herbs and then tossed the shrimps in with a dash of lime till they were done. In a bowl, added some julienned Spinach, coriander leaves, dried chilli flakes, the cooked shrimps, lime zest and drizzled some olive oil on top to prepare a salad. 

For serving, ladled the soup in a plate, added a handful of the shrimp salad to the middle and drizzled some olive oil and cream on top.

And your chilled pea velouté with shrimp is ready! 

Bon Appeétit!