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.
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