Navarin Soup

Ingredients

• 750 ml small peas
• 1 head lettuce heart
• 1 small bunch parsley
• 250 ml chicken consommé
• 1 litre chicken consommé
• 100 g butter
• small peas, fine
• crayfish tails, sliced
• 1 generous pinch parsley, chopped and blanched

Instructions

1. Cook three-quarters of a litre of small peas à l'anglaise with a lettuce heart in chiffonade and a small bunch of parsley until tender.
2. Drain the peas. Pound them in a mortar to a purée, then thin the purée with 250 ml of chicken consommé and strain through a fine sieve (étamine).
3. Bring the purée to proper consistency with 1 litre of chicken consommé. Heat gently without boiling.
4. At the moment of service, finish with 100 g of butter, mounting it into the soup.
5. Garnish with fine small peas, sliced crayfish tails (escalopées), and a generous pinch of chopped parsley that has been blanched.