Mutton Soup à la Grecque

Ingredients

• 4 decilitres purée of fresh peas, raw, or purée of split peas out of season
• 1.5 litres white consommé (cooking stock)
• 375 grams boiled mutton breast, cut into large dice
• 1.5 decilitres brunoise (fine dice of vegetables) fallen into mutton stock

Instructions

1. Thin the purée of peas with the white consommé and hold in gentle simmer (dépouillement) for 10 minutes, skimming impurities as they rise.
2. At service, add as garnish: the diced boiled mutton breast and the brunoise that has been poached in mutton stock.