Potage à la Navarin (Fresh Pea Purée Soup with Crayfish Tails)

Ingredients

• Three quarters of a litre small peas
• Heart of lettuce
• A small bouquet of parsley
• 2 décilitres and a half chicken consommé
• 1 litre chicken Consommé
• 100 grammes butter
• Fine small peas
• Crayfish tails
• A good pinch of chopped and blanched parsley

Instructions

1. Cook three quarters of a litre of small peas à l'anglaise with shredded heart of lettuce and a small bouquet of parsley.
2. Drain, then crush the peas in the mortar.
3. Thin the purée with 2 décilitres and a half of chicken consommé and pass it through the tammy.
4. Bring the purée to point with 1 litre of chicken Consommé.
5. Heat without boiling and finish at the moment with 100 grammes of butter.
6. Garnish with fine small peas, crayfish tails cut into escalopes, and a good pinch of chopped and blanched parsley.