A cold bisque, a first course that is very easy to make, perfect to open a summer dinner or as a main course, without spending too much time at the stove.
You only need a few ingredients for this cold velouté of carrots and peas, and you can modify it as you like, using different vegetables and adding your favorite spices.
Served cold, either from the fridge or at room temperature, this recipe is also perfect as an appetizer, before a second course of grilled meat or fish.
To make this bisque even more special, you can add a dollop of fresh greek yogurt on top, or some cubes pof stale roasted bread.
for 4 servings
Peel the carrots and cut them into very thin rounds; flavor them in a low saucepan with a tablespoon of oil for 1-2 minutes, then add 4-5 ladles of water , until they are covered; season with salt, and cook for 7-8 minutes.
Boil the peas for 1 minute, season them with a little oil and salt.
Put the carrots and the peas to chill in the freezer, so they maintain their color.
Put carrots and peas in a blender with some salt and pepper and blend well. Set aside
Heat milk, almost to a boil, and add parmesan cheese.
You can either mix the parmesan cream with the bisque, or you can put some on top for garnish and color.