Purée de Pois frais (Fresh Pea Purée)

Ingredients

• 1 litre very fresh peas
• 1 litre Consommé blanc
• 100 grammes butter (method 2)
• 100 grammes green of leek (method 2)
• 50 grammes shredded lettuce leaves (method 2)
• a pinch of chervil (method 2)
• 7 to 8 grammes salt (method 2)
• 15 grammes sugar (method 2)
• 1 décilitre water (method 2)
• 125 grammes butter per litre
• very fine small peas
• chervil pluches

Instructions

1. Method 1: cook 1 litre of very fresh peas briskly à l'anglaise, then drain them.
2. Pound the peas and pass them through a tammy.
3. Bring the purée to the right consistency with 1 litre of Consommé blanc; treated this way its colour is perfect.
4. Method 2: sweat 1 litre of fresh peas with 100 grammes of butter, 100 grammes of green of leek, 50 grammes of shredded lettuce leaves, a pinch of chervil, 7 to 8 grammes of salt, 15 grammes of sugar and 1 décilitre of water.
5. Pound, pass through a tammy, then bring the purée to the right consistency in the same way with 1 litre of Consommé blanc; this purée is less vividly coloured than the first but finer in flavour.
6. Finish either purée with 125 grammes of butter per litre.
7. Garnish with very fine small peas cooked à l'anglaise and chervil pluches.