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Cretonee of Fresh Young Peas

Source: The Heritage of French Cooking
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Active Time:  10 Minutes
Total Time:  30 Minutes
  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
Cretonee of Fresh Young Peas Recipe at
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.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 323
Fat. Total: 11g
Fiber: 13g
Carbohydrates, Total: 38g
Sodium: 194mg
% Cal. from Fat: 31%
Cholesterol: 24mg
Protein: 20g
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