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Creme St.Qermain

Francois.Marin's picture
Ingredients
  Peas 1 1⁄2 Cup (24 tbs) (preferably old and floury)
  Scallion 8
  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)
  Egg yolks 2
  Heavy cream 6 Tablespoon
  Mint leaves 6 (For Garnish)
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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