Potage de Pois Frais

Potage of Fresh Peas

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ¼ pound butter
  • 2 pounds fresh peas, shelled (or 1 package


  1. Put butter, peas, lettuce, onion, sliced leeks (to clean leeks, and carrots into saucepan. Cover and simmer for about 30 minutes. Add water, potatoes, sugar, and salt. Cook another 30 minutes.
  2. When done press through food mill. Rinse pan. Put chunk of butter into soup saucepan. Add sorrel and sauté 1 minute. Add puréed soup