Chantilly Soup
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 quart young green peas
- a small bunch of parsley
- 2 young onions
- 2 quart medium stock No. 105
Instructions
- Boil the peas till quite tender, with the parsley and onions;
- then rub them through a sieve, and pour the stock to them.
- Do not let it boil after the peas are added, or you will spoil the colour.
- Serve very hot.