Potage Saint-Germain

Pea Soup

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

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.