1 lb. shelled English peas
½ small leek, rinsed and thinly sliced
½ small onion, thinly sliced
1 stalk celery, sliced
3 C chicken stock or low sodium chicken broth
2 small mint leaves
1/2 C sugar snap peas
1/2 C snow peas
1/2 C fava beans, shelled
English pea pulp, reserved from cryoconcentrate
1 ¼-inch thick slice brioche, medium dice (or challah)
3 Tbsp butter
Salt and freshly ground white pepper
1 oz baby mint
Prepping time: 40 minutes / Cooking time: 45 minutes (excludes sous vide cooking)
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