French Pea Soup
|Unsalted butter stick||6 Tablespoon (3/4 stick)|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Boston lettuce||1 Small, washed, cored, shaken of excess water and cut into thin strips (Bibb lettuce)|
|Frozen tiny peas||1 1⁄2 Pound, defrosted and drained|
|Salt||2 Teaspoon (adjust quantity as per taste)|
|Chicken stock||3 Cup (48 tbs)|
|Water||2 Cup (32 tbs)|
|Boiled ham||3 Ounce, cut into fine julienne|
In a large saucepan melt the butter over medium heat.
When it has foamed, add the shallots and cook them until translucent, about 3 to 4 minutes.
Add the lettuce and the peas reserving about 1/2 cup for the final garnish salt and sugar.
Cover the pan and cook gently for 10 minutes.
Transfer the peas to the bowl of a food processor fitted with a steel chopping blade and puree, or pass them through a food mill.
This will have to be done in batches.
Any liquid not used to puree the peas should be reserved in the pan.
Once they are pureed, pass the peas through a sieve to eliminate the pea skins.
Add the stock and water to the pureed peas and continue to cook the soup over medium heat for 5 to 7 minutes.