Cold Pea Velouté with Fresh Goat Cheese and Radishes on Toast

Recipe for 4 people Ingredients for the velouté - 500 g of peas - 1 Zucchini (to thicken the velouté (optional)) - 1 L of chicken stock - 1 tablespoon of crème fraîche - 2 shallots - Salt - Pepper - oil Ingredients for the toast - 4 slices of toasted country bread - Fresh goat cheese - Radishes - Chives - Fleur de sel - Pepper Shell the peas. Peel and chop the shallots. Cut the zucchini into rounds. Heat the oil in a frying pan then fry the zucchini and brown the shallots. Then pour in the chicken stock. Once the stock is boiling, add the peas. Let it cook for 15 minutes, season with salt and pepper. Pour everything into a food processor, add the cream and blend for a long time to obtain a smooth soup. Refrigerate for 3-4 hours. Cut the radishes into thin rounds. Mash the cheese in a bowl with a fork and season with salt and pepper to taste. Cut four generous slices of bread, toast them, and then spread them with cheese. Top the toast with the radishes and chopped chives, then season with salt. Serve the soup chilled with the toast.