Teresa Wilson of Aquarelle

-Teresa Wilson, chef and owner of Aquarelle, shares her recipe of Warm Pea Veloute Soup in this issue of Central Texas Chef Corner.  Aquarelle, known as Austin’s premiere French restaurant, occupies a charming, romantic turn-of-the-century home in the heart of downtown Austin and serves authentically prepared French cuisine using only the freshest of ingredients. The restaurant also boasts a wine bar that has become a neighborhood favorite for “small plates” and reasonably priced French wines. Aquarelle has consistently placed in the top four for “Best Restaurants” in the Austin American Statesman since they opened in 2000 and continues to garner numerous stories in the Austin media.

A University of Texas graduate with a degree in Middle Eastern Studies, Chef Teresa Wilson has been cooking for over 25 years, sharpening her culinary skills for 17 years at Basil’s, a well-loved Italian restaurant that has since closed.

No doubt, Teresa has become Austin’s most well known female chef, not only for her cooking but also for her generosity in the community of Austin.  From charitable contributions of time, energy and cooking for events such as the Texas Hill Country Wine & Food Festival, AMOA’s Dolce Vita, March of Dimes Signature Chefs of Austin, Les Dames d’Escoffier and more, Teresa still manages to balance work and home life with her husband and four children. Bon Appetit!

RECIPE FOR WARM PEA VELOUTE

CAN ANY PORTION OF THIS BE MADE AHEAD OF TIME. YES, ALL OF IT.
IS THIS RECIPE FREEZER FRIENDLY? NO
LEVEL OF DIFFICULTY? 1
 
RECIPE TITLE: WARM VELOUTE OF PEAS
 
MAKES ABOUT 8 – 10 SERVINGS

CATEGORY: SOUP
 
DESCRIPTION:
WARM VELOUTE OF PEAS, POTATO RED BELLPEPPER COMPOTE,CHIVE CREAM
 
INGREDIENTS:
SOUP
40 OZ OF FROZEN/FRESH PEAS
¼ - ½ CUP OF MINT LEAVES
S & P TO TASTE
½ BOILED POTATO
APPROXIMATELY 8 CUPS OF VEGGIE STOCK
 
POTATO COMPOTE
2 RUSSET POTATOES,PEELED AND SMALL DICE
1 RED BELLPEPPER, SMALL DICE
S& P TO TASTE
 
RED BEET VINAIGRETTE
1 LARGE BEET,WASHED AND OVEN ROASTED
½ CUP OF LIGHT OLIVE OIL
S&P TO TASTE
 
CHIVE CREAM
½ CUP OF HEAVY CREAM
¼ CUP OF SOUR CREAM
½ CUP CHOPPED CHIVES
S&P TO TASTE
 
DIRECTIONS:
SOUP
IN A GOOD BLENDER LIQUIDFY SEVERAL SMALL BATCHES OF PEAS,MINT AND STOCK TILL ALL INGREDIENTS ARE USED UP.
PRESS SOUP THRU A FINE CHINOIS AND DISCARD FIBROUS MATERIAL LEFT BEHIND.
BLEND IN BOILED POTATO TO THICKEN…THIS IS OPTIONAL TO DESIRED CONSISTENCY.
ADD S&P AND ADDITIONAL MINT TO DESIRED TASTE.
 
POTATO COMPOTE
OVER MED HEAT,SAUTEE POTATO AND PEPPER IN LIGHT OLIVE OIL TILL POTATO IS SOFT TO BITE.
AVOID COLOR ON POTATO.
SEASON W/ S & P.
 
BEET VINAIGRETTE
PEEL SOFT ROASTED BEET AND PUREE IN GOOD BLENDER .
SLOWLY ADD OIL TILL EMULSIFIED.
SEASON  W/ S&P.
 
CHIVE CREAM
WHIP CREAM TO FIRM PEAKS.
FOLD IN SOUR CREAM, CHIVES AND SEASON WITH S & P TO TASTE.
 
ASSEMBLY:
IN MED SIZED WIDEBRIMMED BOWL PLACE CUP OF HOT SOUP.
PLACE SPOONFUL OF POTATO COMPOTE IN CENTER.
CIRCLE THE OUTSIDE OF THE COMPOTE WITH A RING OF THE BEET VINAIGRETTE.
WITH A SHARP KNIFE DRAG THE POINTED END UP AND DOWN THRU THE LINE MAKING A PRETTY PATTERN.
TOP COMPOTE WITH A DOLLOP OF CHIVE CREAM.
CAN GARNISH WITH CHIVE
 
TIP:
DON’T MAKE MORE THAN TWO DAYS BEFORE USING AS SOUP WILL DISCOLOR.