Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.

Today, chef Guy Savoy invites you to make a pea soup with iced dill, garnished with salmon roe and peas in a salad.

Ingredients for 4 persons) : 

  • 2 kg of fresh peas

  • 1 lemon

  • 1 jar of 100 g of salmon roe

  • Salt and pepper

  • 1 bunch of dill

Production :

1. Shell the peas, reserve 100 grams raw for the salad.

Cook the remaining peas in a large pot of salted boiling water for 7 minutes, drain them and reserve the cooking water.

Mix the cooked peas with 1 liter of cooking water.

2. Chop the dill and mix it with the pea soup.

Reserve in the fridge.

3. In a bowl, mix the 100 grams of raw peas with the salmon roe, then add zest and juice from one lemon.

Adjust the seasoning to your liking.

4. In the bottom of the plate, place the salad of raw peas and salmon roe, then pour over the pea soup with dill.