[Mia]

I'm planning a french-inspired birthday dinner for my mother and loved the pea and carrot velouté idea featured in Clotilde's Bar à Veloutés, Take 1 post. I've found a simple pea recipe that goes something like this:
"Place peas in a food processor. Bring chicken stock up to boil, then pour into food processor with peas. Blitz for two minutes. Pass though a fine chinois. Season and add butter when reheating."

Is this close to how it was made -- was anything else added to the peas? I was wondering how the carrot velouté recipe was made, too. Also, my mother has an aversion to cream or cheese, so I'm looking for recipes where I can omit or minimize cream or creme fraiche.

Thanks for your help!