Final soup for January. This time from Ma Cuisine by Auguste Escoffier, published by Paul Hamlyn in 1934. (I am becoming very proficient at locating the recipes in this long book which do not require meat jelly or double cream!)
This is the second version given, the first being just boiled, puree’d peas with a little stock added. I was attracted to the idea of eating something summer-y, as it’s been so effing cold over the last week.
2lb of Garden Peas
1 small lettuce
2 spring onions
½ teaspoon salt
Put all the ingredients together and cook until the peas are tender. Rub through a fine sieve. Return the puree to the pan, add some white stock and bring to boiling point.
In this way, the puree is less bright in colour [than the pea-only puree in the previous recipe] but has a more delicate flavour. In both cases add 2-3oz butter before serving and garnish with some cooked peas and a little chopped chervil or mint.
- I made a quarter of the quantity listed in this recipe
- I used frozen petit pois
- I skipped the garnishing stage – I’m not keen on mint in savoury food, I didn’t have any chervil (in fact, I can’t even think of what chervil tastes like) and I have no need of melting extra butter into my soup before serving it.
This is very pleasing soup with a sweet, clean taste, although a little bit bland for me initially, I enjoyed it very much when I’d added a few more spring onions. Sieving the mixture was a complete faff however and I would recommend a using a food mill, stick blender or liquidizer.
Sainted by Elly