Purée Saint-Germain (Fresh Pea Purée Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 litres Purée de pois frais
- butter
- 2 spoonfuls fine
- chervil pluches
Instructions
- Prepare 2 litres of Purée de pois frais by one of the two methods given earlier.
- Bring it to the right point of consistency.
- Butter it at the moment of serving.
- Garnish with 2 spoonfuls of fine, well-green peas and chervil pluches.