Purée de Pois Frais, dite Saint-Germain
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Credit: Eric Owen
Recipe adapted from The Escoffier Cookbook and Guide to the Fine Art of Cookery, March 2010
6 cups + 6T. fresh peas, shelled
5 cups chicken stock
2 1/2 oz. unsalted butter, divided
Kosher salt, as needed
Fresh ground black pepper, as needed
Fresh chervil, for garnish
Bring large pot of salted water to a boil. Add peas; cook until tender, about 3 minutes. Drain peas using strainer; remove. Place in ice water to set color. When cool, remove peas from ice bath. Reserve 6 T. for garnish; pass remaining 6 cups through fine-mesh strainer to make a smooth puree. Bring chicken stock to a boil. Add pea purée; whisk to incorporate. Gently bring soup to 140°F; swirl in 2 oz. butter. Season with salt and pepper. Heat remaining 1/2 oz. of butter in small saucepan. Add reserved peas; warm through.
Ladle soup into bowls; add 1 T. reserved peas to each bowl. Top with a few sprigs fresh chervil.
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