1 pint shelled peas
20 baby carrots, or 2 large carrots cut in 16 pieces and shaped like baby carrots
2 sprigs of parsley
1 sprig of mint
1 quart good chicken stock
1 tablespoon finely chopped parsley
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
salt and pepper
20 baby carrots, or 2 large carrots cut in 16 pieces and shaped like baby carrots
2 sprigs of parsley
1 sprig of mint
1 quart good chicken stock
1 tablespoon finely chopped parsley
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
salt and pepper
method
1. Simmer peas in the stock till tender, with the herbs.
2. Strain the peas from the stock and rub them through a nylon sieve.
3. Melt the butter in a clean pan, mix in the flour, pour on the stock, stir until boiling, whisk in the puree, season, and simmer for a few minutes.
4. Add the baby carrots, previously simmered in a little stock, and the parsley.
5. Finish with cream or top of milk.
Serve hot or chilled.
2. Strain the peas from the stock and rub them through a nylon sieve.
3. Melt the butter in a clean pan, mix in the flour, pour on the stock, stir until boiling, whisk in the puree, season, and simmer for a few minutes.
4. Add the baby carrots, previously simmered in a little stock, and the parsley.
5. Finish with cream or top of milk.
Serve hot or chilled.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
