PEA AND LETTUCE VELOUTÉ HICKORY SMOKED SQUAB BREAST
THE INSPIRATION for this soup came from one of our landmark recipes, the chilled pea soup. In the spring of 1993, as we prepared the opening of the original Restaurant Daniel, we searched for a dish that would come to symbolize the new, the spring, and the greenmarket’s best produce. An intense bright green pea soup was born. It truly marked the beginning of each spring season.
We started with the idea of peas mixed with an onion fondue and rosemary. And we kept playing with it, adding different kinds of peas, some more sugary, sweet, waxy, and starchy. Today the evolution of the recipe has led us to replace the original bacon flavor with a smoked breast of squab. This intensely green pea soup is served, in the same spirit as in the original, with rosemary cream and a crispy golden crouton.