Basic Professional French Cooking

Portage St. Germain aux Croutons

Fresh Pea Soup with Croutons

Ingredients (for 6 liters)

400 g Split Green Peas

20 g Butter

Aromatic Garnish:

40 g Slab Bacon, lardons

40 g Leeks, emincer

40 g Carrots, mirepoix

80 g Onions, mirepoix

1 clove Garlic

50 ml Heavy Cream

1/8 bunch Chervil

Salt and Pepper

Garnish:

80 g Bread, cut in 1 cm cubes

50 g Butter, melted

Procedure

1. -Gather all the food and equipment the you need.
   

2. -Carefully pick through and wash the split peas. Cover with cold water, bring to a simmer and immediately drain and refresh.
   

3. -Blanch the lardons and drain.
   

4. -In a sauce pot, cook the bacon in butter until lightly browned. Add the leeks, carrots and onions and sweat until soft but not colored.
   

5. -Add the peas, 1 1/4 liters of water or white veal stock, garlic and salt.
   

6. -Bring to a simmer and cook for about 45 minutes to 1 hour, stirring often.
   

7. -Meanwhile, prepare the garnish. Add half of the melted butter to a sauté pan. When hot, add the croutons and sauté over high heat, drizzling more melted butter butter over the croutons as needed during cooking. When golden brown, drain on paper towels and reserve.
   

8. -Run the soup through a food mill, blender or food processor, then pass it through a china cap, pushing it through strongly.
   

9. -Add the cream, bring to a boil, and check consistency, seasoning and color.
   

10. -Transfer to a bain-marie and keep warm for service.

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