Pea & Almond Cream Veloute

Had this at Les Bouquinistes in Paris, one of Guy Savoy's bistrots. A rather unremarkable meal overall but this little amuse bouche was impressive. This is roughly what I made out the chef to make in his tiny and noisy kitchen.

fresh or frozen peas
chicken broth
white onion
maldon sea salt
ground pepper
single cream
almond essence

1. make a pea veloute using all above ingredients except whipping cream and almond essence. Pass through a sieve a couple times so that it is nice and smooth, refrigerate.
2. make whipped cream using the latter two ingredients, refrigerate
3. fill a tea cup with pea veloute, then add a nice dollop of the almond cream and serve