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Cretonee of Fresh Young Peas

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Source: The Heritage of French Cooking

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Yield: 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.

RECIPE INGREDIENTS

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

DIRECTIONS

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

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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