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Iced Carrot and Pea Velouté

A cool, comforting soup for summer days—healthy, customizable, and a smart way to use up leftover veggies.
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Discover a luxurious chilled soup: a refreshing starter or a light main, ideal for the hottest days of the year. This creamy carrot and pea velouté is not just simple to prepare, it’s also incredibly versatile—tailor it with seasonal produce or your favorite aromatic spices for endless variations.

All it takes are a handful of fresh ingredients to craft this vibrant cold soup, and you’re free to experiment with different vegetables and bold herbs to suit your palate. The tradition of serving cold soups spans cultures, from Spanish gazpacho to French vichyssoise, and this bisque brings a sunny Italian twist to the table.

Serve this velvety bisque straight from the fridge or at ambient temperature. It makes for an elegant appetizer, especially before a grilled seafood or meat dish. Plus, it’s an inventive way to use up extra vegetables and reduce food waste.

Elevate your bowl with a swirl of Greek yogurt for a tangy contrast, or scatter over crispy cubes of toasted artisan bread for added texture. Garnish with fresh herbs like mint or basil for extra aroma and color.

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Ingredients

for 4 servings

Chilled Carrot and Pea Bisque ingredients

  • Carrot 700 grams
  • Peas 250 grams
  • Parmesan cheese (Grated) 40 grams
  • Milk 50 grams
  • Orange Zest 0.5 cup
  • Extra-virgin olive oil as needed
  • Salt and Pepper as needed

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Preparation

for 4 servings

Step

1

Of 4

Slice and Sauté the Carrots

Begin by peeling your fresh carrots and slicing them into extra-thin rounds. Sauté them gently in a heavy-bottomed saucepan with a tablespoon of high-quality olive oil for 1-2 minutes to enhance their natural sweetness. Next, pour in 4-5 ladles of water to just cover the carrots. Add a generous pinch of salt and simmer for 7-8 minutes, until the rounds are fork-tender but still brightly colored.

Step

2

Of 4

Blanch and Season the Peas

Quickly blanch your peas in boiling water for just one minute—this preserves their vibrant green hue and delicate flavor. After draining, toss them with a drizzle of olive oil and a sprinkle of salt. To lock in their color and freshness, move both the cooked carrots and peas to the freezer for a brief chill. This step is a chef's trick to keep vegetables vivid and appetizing in cold soups.

Step

3

Of 4

Puree the Vegetables into a Silky Base

Transfer the cooled carrots and peas to a powerful blender. Season to taste with salt and cracked black pepper. Blitz everything together until you achieve a perfectly smooth and creamy texture—add a splash of cold water if needed. Set this vibrant puree aside while you prepare the finishing touches.

Step

4

Of 4

Finish with Creamy Parmesan and Serve Chilled

Heat your choice of milk (dairy or plant-based) nearly to a boil, then whisk in a handful of Parmigiano Reggiano until it melts into a rich, velvety cream. You can either fold this savory cheese mixture directly into the blended vegetables for a luscious bisque, or use it as a decorative topping for added flavor and flair. Serve your velouté well-chilled, garnished as desired, and savor the taste of summer in a bowl.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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