698 Purée de Pois aux Croûtons

Pea Soup with Croûtons

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook together 400 g (15 oz) green split peas, 1 litre ( pt or U.S. cups) water, a piece of knuckle of ham, 10 g ( oz) salt, a Mirepoix comprised of 60 g (2 oz) streaky bacon diced and blanched, 60 g (2 oz) each of carrot, onion and green of leek, a small sprig of thyme and a small piece of bayleaf. Simmer gently and when cooked, remove the knuckle, pass the remainder through a very fine sieve and adjust the consistency with 3 dl (½ pt or U.S. cups) White Bouillon; reheat and finish at the last minute with 150 g (5 oz) butter.


2 tbs small Croutons of bread fried in butter at the last minute.