|Peas||1 1⁄2 Cup (24 tbs) (preferably old and floury)|
|Boston lettuce hearts||1|
|Veal/Chicken||3 Cup (48 tbs), shredded|
|Salt and pepper||To Taste|
|Butter||1 1⁄2 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Young peas||1 Cup (16 tbs)|
|Heavy cream||6 Tablespoon|
|Mint leaves||6 (For Garnish)|
This green pea soup may also be served iced.
If so, omit the egg yolks and increase the quantity of cream to 3/4 cup.
Whip it lightly until it holds a soft peak before adding it to the soup.
Method In a large pan combine scallions, lettuce, stock and 1 1/2 cups peas.
Season and bring to a boil.
Cover and simmer 20 minutes or until peas are tender.
Work the soup through a food mill or puree it in a blender.
In a pan melt butter, stir in flour and cook until straw- colored.
Blend in the pea puree, bring soup to a boil, cover and simmer 5-6 minutes.
Cook the young peas in boiling salted water until just tender, and drain.
Mix egg yolks and cream, stir in a little hot soup and add to remaining soup off the heat.
Reheat without boiling; before serving, add young peas and sprinkle with mint.