Potage Saint-Germain

Pea Soup

Method

Cook fresh peas in water with salt and one onion. When cooked pass through a sieve. Add some consommé to proper consistency (fairly thick), boil for a few minutes, then add just before serving a pinch of sugar; also a few leaves of sorrel, lettuce and chervil finely chopped, warmed in butter for a few minutes.

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