(2) Stew one and one-quarter pints of fresh peas in one and one-half oz. of butter, a little lettuce [chiffonade], one and one-half oz. of the green part of leeks, a pinch of chervil, a little salt and sugar, and one-seventh pint of water.
Pound the peas as soon as they are cooked, moisten the purée with one pint of white consommé, and rub through tammy. Bring the preparation to the proper degree of heat and add butter at the last moment.
[231]
]Treated thus, the purée will be of a fainter shade than the preceding one, but its flavour will be more delicate.
Garnish, in both cases, with one and one-half tablespoonfuls of very green, fine peas, and some chervil [pluches]. This soup may also be prepared as a velouté or a cream.
[649—PURÉE DE POIS FRAIS A LA MENTHE]
Make the purée according to one of the above-mentioned methods, and add to the peas, while cooking, a faggot consisting of three little sprigs of fresh mint. Finish with consommé, and add butter in the usual way.
Garnish with nice peas, as above, and some very tender mint-leaves, chopped, instead of the chervil [pluches].
Remarks Relative to those Soups which have a Purée of Peas for Base.—A large number of soups may be made from purées of fresh peas; among others I may mention the following, with brief directions as to their constituents and garnish, viz.:—
[650—POTAGE AMBASSADEURS]
Purée of fresh peas, quite ready for soup; finish with a small tablespoonful of sorrel and lettuce [chiffonade], and two tablespoonfuls of poached rice per quart of purée.