Purée Saint-Germain

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 2 pounds frozen peas
    • 1 lettuce heart, shredded
    • 12 tiny


    Put peas in a saucepan with the shredded heart of a lettuce, spring onions, parsley, half the butter, chicken stock or water, and sugar and salt, to taste. Bring to a boil and cook slowly until peas are tender. When cooked, remove parsley and drain, reserving juices. Blend to a fine purée in an electric blender (or press through a fine sieve) and reheat in the top of a double saucepan, adding a