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Purée de Pois Frais, Otherwise Saint-germain

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. one and one-quarter pints of fresh peas
  2. Salt
  3. one and one-half oz. of
  4. Cream
  5. Leeks
  6. Water
  7. Rub
  8. one and one-half oz. of butter
  9. one pint of white consommé
  10. Lettuce
  11. one and one-half tablespoonfuls of very green
  12. Sugar
  13. a pinch of chervil
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. The two following methods may be employed, viz.:— (1) Cook quickly one and one-quarter pints of fresh peas, just shelled, in boiling, salted water.
  2. Drain them, pound them in a mortar, moisten the purée with one pint of white consommé, and rub it through tammy.
  3. Bring it to the proper degree of heat, and add butter when about to serve.
  4. Prepared in this way, the purée should be of a perfect shade.
  5. (2) Stew one and one-quarter pints of fresh peas in one and one-half oz.
  6. of butter, a little lettuce chiffonade, one and one-half oz.
  7. of the green part of leeks, a pinch of chervil, a little salt and sugar, and one-seventh pint of water.
  8. Pound the peas as soon as they are cooked, moisten the purée with one pint of white consommé, and rub through tammy.
  9. Bring the preparation to the proper degree of heat and add butter at the last moment.
  10. Treated thus, the purée will be of a fainter shade than the preceding one, but its flavour will be more delicate.
  11. Garnish, in both cases, with one and one-half tablespoonfuls of very green, fine peas, and some chervil pluches.
  12. This soup may also be prepared as a velouté or a cream.

Plating

Cookware for this recipe

  • Large pot
  • Mortar and pestle
  • Chef's knife
  • Colander