Cretonee of Fresh Young Peas

  • Active Time 10m
  • Total Time 30m

Serves 4

This recipe is taken from the Menagier de Paris, which was written around 1390 by a wealthy Parisian. It appears in a section headed Potages lians de chair, that is to say, cream soups that had been pounded in a pestle, passed through a strainer, or "tammy," and thickened with eggs and bread - to some extent the forerunners of the eighteenth century's thickened soups.


  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 lettuce heart, finely shredded
  • 4 cups chicken broth (stock)
  • 2 pounds fresh peas, shelled, or broad beans
  • Salt and freshly ground pepper
  • 1/3 cup thick creme fraiche
  • 4 chervil sprigs


Melt the butter in a 4-quart saucepan. Add the onion and brown gently over low heat for 2 minutes, stirring constantly. Add the lettuce and stir for another 2 minutes.

Pour in the chicken broth, and bring to a boil. Add the peas and cook for about 20 minutes, until tender. Season with salt and pepper.

When the peas are cooked, remove 1/4 cup of peas. Puree the remaining peas and liquid in a blender. Strain, and return the soup to the pan. Reheat to a boil. Add the creme fraiche, stir well and remove from the heat.

Pour the soup into a tureen, garnish with the reserved peas and the chervil and serve hot.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2660

nutrition information per serving

323 calories; 11g total fat; 24mg cholesterol; 194mg sodium; 38g carbohydrates; 13g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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