Potage aux petits pois et aux fins légumes

Name: Potage aux petits pois et aux fins légumes (Fresh pea soup with aromatic vegetables)
Yield: For 6 to 8
Cuisine: French
Ingredients: Salt and freshly ground pepper; Salt and freshly ground pepper; ⅔ cup (1½ dL) milk or heavy cream; 1 small onion, peeled; ½ pound (225 g) leeks, trimmed and washed; ¼ pound (115 g) bacon; 1 medium-sized carrot, peeled; 2 quarts (2 L) chicken broth (made from bouillon cubes, if you wish); 2 quarts (2 L) chicken broth (made from bouillon cubes, if you wish); 3 pounds (1350 g) fresh peas, in shells; 3 pounds (1350 g) fresh peas, in shells; 2 tablespoons arrowroot; ⅔ cup (1½ dL) milk or heavy cream; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; 1½ tablespoons cooking oil; Bouquet garni–parsley, fresh or dried thyme, bay leaf

Fresh pea soup with aromatic vegetables

Preparation info

For
6 to 8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

3 pounds (1350 g) fresh peas, in shells
2 quarts (2</

Europe
France
Dinner
Mediterranean
Soup
Gluten-free

Method

Shell the peas; you should have about 3 cups. Bring the chicken broth to a boil in a large saucepan, add the peas, and cook them for 5 to 10 minutes, until they are quite tender; the cooking time will depend on the size and quality of the peas. Set a colander over a large bowl and drain (reserve the chicken stock for later). Purée the peas in a food processor or put through the medium disk of a