Chef Ray’s Recipe of the Month: Pea Soup with Minted Chicken Quenelles

Another fantastic recipe from Chef Ray Wyatt of Rivertown Inn!

Pea soup is very popular in England and is often served with smoked ham. This pea soup is bright, light and summery. Mint and peas are also a classic combination so by making the minted chicken quenelles you will get the mint flavor in to the soup and another texture.


For the soup:

1 Tablespoon Unsalted butter

1 Tablespoon Light olive oil

1 Medium Onion, finely chopped

2 Cloves Garlic, peeled and finely chopped

¼ Cup Chopped mint

5 Cups Fresh Peas, shelled

1 Quart/ 950 ml Light chicken or vegetable stock

Salt and ground white pepper

For the quenelles:

2 Large Chicken breast (about 1-1 ¼ pounds combined weight), skinned and diced

2 Egg yolks

½ Cup Mint leaves, roughly chopped

2 Tablespoons crème fraiche

3 Tablespoons heavy cream

Salt and ground white pepper

Vegetable or chicken stock for poaching the quenelles


To make the quenelles, place the chicken into a food processor with a pinch of salt. Process until the chicken is completely chopped. Add the crème fraiche and process for 30 seconds, now add the egg, cream and the white pepper. Process until all of the ingredients are mixed in. Add the mint and process until the mint is chopped and combined. Heat the stock and once the stock is simmering, drop in a small spoonful of mixture. Poach until firm and check the quenelle for seasoning. Adjust the raw mixture with salt and pepper. To form quenelles, have 2 teaspoon in warm water ready by the simmering stock. Take a heaped teaspoon of the mixture and using the other teaspoon, gently press down on top of the mixture and rotate the teaspoon away from you, scooping the mixture on to the second spoon. Repeat once more and scoop the formed quenelle into the stock. This will take a bit of practice, what you are looking for is a shape like a large olive. Poach the quenelles and once they are cooked, place them on some kitchen paper on a plate. Chill the quenelles until you are ready to use them.

For the soup:

In a deep saucepan, heat the oil and the butter, once the butter is melted, add the garlic and the onion and cook without color until it is soft. Add the stock and bring to a boil, once boiling, add the peas and cook until they are almost cooked but still have a little bite to them. Add the mint and season. Place the soup into a blender and blend until completely smooth. Place into a clean saucepan and re heat. Place 3 quenelles per person into the soup whilst it is reheating. As soon as the quenelles are hot, serve the soup. You can garnish the soup with some crème fraiche and some chopped mint if you like.

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For More Information on Chef Ray Wyatt, Please Visit Rivertown Inn.

Click Here To See More of Chef Ray’s Recipes

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