Here's a recipe for a classic Pea Soup inspired by Auguste Escoffier. It was part of the First-class menu on the RMS Titanic on the fateful night of April 14, 1912.
1⁄2 Cup (8 tbs), sliced and washed
2 Tablespoon, finely chopped
1 Cup (16 tbs), coarsely chopped
2 Cup (32 tbs)
6 Cup (96 tbs)
Take a pan and heat over medium high. Melt butter. Add the leeks and sugar. Saute till translucent for about 5 minutes. Add salt and pepper and sauté. Add lettuce, parsley and peas. Add 1 cup chicken stock. Cover and cook for approximately 5 minutes (till peas are nice and tender). Add remaining chicken stock and boil. Puree the soup well. Take another pot and pour the strained soup liquid. Serve.
Want to make a first course soup using fresh ingredients during spring? Scott is making a Spring Pea Soup using just few ingredients but it tastes really very delicious as he uses fresh peas. He sautés freshly cut vegetables, and simmers them in a stock. Then, all it requires is pureeing, so we get a delicious and flavorful soup. Whether you want to impress your guests or family, this spring pea soup will surely win everyone's heart.