Fresh Pea Purée with Mint
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fresh peas
- 1 small bouquet garni (herb bundle) of fresh mint
- fresh mint leaves
Instructions
- Cook the peas according to one of the two methods described previously, adding a small bouquet garni (herb bundle) of fresh mint during cooking.
- Finish the purée with the same garnish as the standard preparation, but replace the chervil pluches (leaf tips) with finely chopped tender mint leaves.