Title: Peascot Soup
Categories: Appetizer Soup British Vegetable
Yield: 4 Servings

2	lb	Peas, pods from
1	bn	Spring onions; chopped
2	oz	Butter
1	lg	Sprig savory
1	sm	Bunch chives
3	tb	Double cream
1		Egg yolk
		Salt & pepper

A recipe for people who grow their own peas and can't bear to waste the least result of their hard work. Only fresh, juicy pods should be used.

Put peas pods into a large pan, and cover them generously with water. Boil until the green part of the pods is soft. Put through the mouli-legumes (the tough white papery parts will be left behind). Meanwhile in another pan, melt the butter and sweat the onions until softened without browning them. Add the pea pod liquid, and the savory; season well and simmer until the onions are cooked. : Liquidize or sieve the soup and return to the pan to reheat. Pour a little of the hot, almost boiling soup into a bowl, in which you have beaten the egg yolk with the cream. Whisk well and return to the pan. Stir over a gentle heat until the soup thickens a little, but don't let it bol or the egg will curdle. Correct the seasoning. Serve with the chives snipped over the soup.

NOTE; if a few peas can be spared, add them when the strained pod liquor is amalgamated with onions and savory. The flavour will be even more delicious.

Recipe from Jane Grigson's "Good Things" ISBN 0 14 046.191 4 MMed IMH Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 13 Jan 97 National Cooking Echo Ä

previous

next