Creme Elysees

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Aug. 10, 2011


Frozen peas 10 Ounce (1 Package)
Chicken consomme 5 Cup (80 tbs)
Butter 4 Tablespoon
Cucumber 1/2 Large , peeled, seeded
Egg yolks 2
Heavy cream 3/4 Cup (12 tbs)
Salt To Taste
Black pepper To Taste , freshly ground



1) Defrost the peas and allow this to come at room temperature.


2) In a saucepan, simmer the peas in 2 tablespoons each of chicken consommé and butter until cooked through.

3) Drain the peas.

4) In an electric blender, puree the peas.

5) Slice the cucumber into matchstick-sized slivers.

6) Sauté the cucumber slivers in remaining butter until tender.

7) In a bowl, beat eggs by adding cream and puree of peas.

8) Heat up the remaining chicken consommé.

9) Add puree mixture and cook over gentle heat, stirring constantly, until liquid is smooth and thick. Be careful not to boil the soup, as it will curdle.


10) Add cucumber sticks into the soup, just before serving. Sprinkle salt and pepper to season properly.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 397Calories from Fat 274

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 1311 mg54.63%

Total Carbohydrates 23 g7.7%

Dietary Fiber 3 g12%

Sugars 7 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet