Potage Suzon (Cream of Fresh Peas with Poached Egg)

Ingredients

• 1 litre and three quarters Crème de pois frais
• 1 décilitre and a half cream
• 1 very small poached egg

Instructions

1. Prepare 1 litre and three quarters of Crème de pois frais, keeping it a little thin.
2. Whip 1 décilitre and a half of cream.
3. Just at the moment of serving, mix the whipped cream into the Crème de pois.
4. Garnish with one very small poached egg per person.