Potage Suzon
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre crème de pois frais (fresh pea cream soup)
- 1.5 décilitre crème (heavy cream)
- 1 per person œuf poché (poached egg)
Instructions
- Prepare 1 litre three-quarters of crème de pois frais, slightly thin in consistency. Whip 1.5 décilitres of heavy cream until it holds soft peaks. Just before serving, gently fold the whipped cream into the pea soup. Serve garnished with one small poached egg per person.