1/2 stick (2 oz) 50 g butter
1 small onion, finely chopped
2 lb (900 g) fresh peas, shelled
1/2 tsp caster sugar (superfine granulated)
2 large mint sprigs
2 pt (1.2 L) chicken stock
salt and freshly ground black pepper
2 egg yolks
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
1 small onion, finely chopped
2 lb (900 g) fresh peas, shelled
1/2 tsp caster sugar (superfine granulated)
2 large mint sprigs
2 pt (1.2 L) chicken stock
salt and freshly ground black pepper
2 egg yolks
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
method
1. Melt the butter in a saucepan, and fry the onion for 5 minutes until soft, but not brown.
2. Add the peas, sugar, mint and stock. Bring to the boil, lower the heat and cook for 30 minutes.
3. Puree the soup in a blender or pass through a sieve, return to the pan and add salt and freshly ground black pepper to taste.
4. Place the egg yolks and cream in a bowl and beat thoroughly.
5. Gradually mix into the soup and heat very gently, stirring constantly, but do not boil.
2. Add the peas, sugar, mint and stock. Bring to the boil, lower the heat and cook for 30 minutes.
3. Puree the soup in a blender or pass through a sieve, return to the pan and add salt and freshly ground black pepper to taste.
4. Place the egg yolks and cream in a bowl and beat thoroughly.
5. Gradually mix into the soup and heat very gently, stirring constantly, but do not boil.
serving amount
serves 4
rate this recipe
7.5
out of 10
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