This soup may be prepared in either of the following ways:
Cook 1 litre (1¾ pt or 4½ 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 (1¾ pt or 4½ U.S. cups) White Bouillon. Prepared in this way the soup will have a perfect colour.
Stew gently together until cooked 1 litre (1¾ pt or 4½ U.S. cups) fresh peas, 100 g (3½ oz) butter, 100 g (3½ oz) sliced green of leek, 50 g (2 oz) shredded lettuce leaves, 8 g (⅓ oz) salt, 15 g (½ oz) sugar, a pinch of chervil and 1 dl (3½ 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 (1¾ pt or 4½ 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 (4½ oz) butter per 1 litre (1¾ pt or 4½ 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.