Potage Saint-Cloud (Fresh Pea Purée Soup with Lettuce)

Ingredients

• 1 litre very fresh peas
• 2 lettuce hearts
• half a litre white Consommé
• a pinch powdered sugar
• 150 grammes butter
• croûtons cut in dice and fried in butter
• chervil pluches

Instructions

1. Stew 1 litre of very fresh peas as directed in the 2nd recipe for Purée de pois frais, adding 2 lettuce hearts to them.
2. When cooked, lift out the lettuces and keep them for the garnish.
3. Crush the peas in the mortar.
4. Lengthen the purée with half a litre of white Consommé and pass it through the étamine.
5. Bring it to the point with as much further Consommé as is needed.
6. At the moment of serving, finish with a pinch of powdered sugar and 150 grammes of butter.
7. Garnish with the reserved lettuce, shredded; dice of croûton fried in butter; and chervil pluches.