Saint-Marceaux Soup

Ingredients

• 1.5 litre fresh pea purée
• 6 pieces leek whites
• 4 décilitre white consommé (cooking stock)
• pinch chervil leaves (pluches)
• butter

Instructions

1. Prepare the leek whites by cutting them into fine julienne (thin matchsticks). Heat them gently in butter until they soften and release their moisture (étuvée au beurre), then moisten with white consommé and allow them to cook through.
2. Combine the cooked leek julienne with the prepared fresh pea purée. Add 4 decilitres of white consommé to the mixture.
3. Finish the soup by folding in a pinch of fresh chervil leaves just before serving.