699 Purée de Pois Frais

Fresh Pea Soup

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

This soup may be prepared in either of the following ways:

  • Cook 1 litre ( pt or U.S. cups) very fresh peas in boiling salted water, drain them well, pound and pass through a fine sieve then reheat together with 1 litre ( pt or U.S. cups) White Bouillon. Prepared in this way the soup will have a perfect colour.

  • Stew gently together until cooked 1 litre ( pt or U.S. cups) fresh peas, 100 g ( oz) butter, 100 g ( oz) sliced green of leek, 50 g (2 oz) shredded lettuce leaves, 8 g ( oz) salt, 15 g (½ oz) sugar, a pinch of chervil and 1 dl ( fl oz or ½ U.S. cup) water. Pound well and pass through a fine sieve, adjust the consistency of the purée with 1 litre ( pt or U.S. cups) White Bouillon and pass through a fine strainer. Prepared in this way the soup does not have such a good colour as the first method but has a much finer flavour.

In either case these soups should be finished at the last moment with 125 g ( oz) butter per 1 litre ( pt or U.S. cups) of soup and garnished with very small cooked green peas and Pluches of chervil.

These soups may also be prepared as Creams.