Potage Fontanges (Fresh Pea Purée Soup with Sorrel)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre and a half fresh pea purée
- Half a litre white Consommé
- 2 spoonfuls sorrel chiffonnade
- Chervil pluches
Instructions
- Add half a litre of white Consommé to 1 litre and a half of fresh pea purée.
- Complete with 2 spoonfuls of sorrel chiffonnade and chervil pluches.