Fouquet’s Crème Elysées

• 2½ pints chicken consommé
• 1 small packet frozen peas
• 2 tablesp

Defrost peas and simmer them in 2 tablespoons each chicken stock and butter until cooked through. Drain and purée in an electric blender or put through a fine sieve. Cut cucumber into matchstick-sized slivers and simmer in remaining butter until tender.

Beat eggs; add cream and purée of peas