Pea and yuzu cream soup

4 people

Production time: 10min

  • savory cuisine
  • yuzu

A delicate smoothness that balances spring freshness and lemony notes.

Made in France by Alain Milliat
A pea velouté with our Le Yuzu concentrate


  • 800 g fresh shelled peas
  • 10 cl LE YUZU
  • 1 L vegetable stock
  • 1 shallot
  • Fresh parsley
  • Sprigs of chives
  • Olive oil
  • Salt and pepper
In this recipe
Graphic image Le Yuzu beige

Le Yuzu



13,90€ 69,50 €/L


  • Step 1

    Peel and finely chop the shallot. Heat a drizzle of oil in a saucepan and brown the shallot. Add the peas and cover with the stock and LE YUZU . Bring to the boil, leave to simmer for 20 minutes, until the peas have softened. Season with salt and pepper.

  • Step 2

    Strain the peas and blend, gradually adding the cooking stock until a soupy consistency is achieved.

  • Step 3

    Pour into bowls and sprinkle with freshly chopped parsley, a few pumpkin seeds and a drizzle of olive oil.