700 Purée de Pois Frais à la Menthe

Fresh Pea Soup with Mint

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the peas in accordance with either of the two methods, adding a small bunch of fresh mint. The garnish remains the same except that the Pluches of chervil should be replaced with an equal quantity of chopped young tender leaves of mint.