Creme Elysees Recipe
Ingredients
| Frozen peas package | 1 | |
| Chicken consommé - 5 cups | ||
| Butter | 4 Tablespoon | |
| Large cucumber - 1/2, peeled and seeded | ||
| Egg yolks | 2 | |
| Heavy cream | 3/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1) Defrost the peas and allow this to come at room temperature.
MAKING
2) In a saucepan, simmer the peas in 2 tablespoons each of chicken consommé and butter until cooked through.
3) Drain the peas.
4) In an electric blender, puree the peas.
5) Slice the cucumber into matchstick-sized slivers.
6) Sauté the cucumber slivers in remaining butter until tender.
7) In a bowl, beat eggs by adding cream and puree of peas.
8) Heat up the remaining chicken consommé.
9) Add puree mixture and cook over gentle heat, stirring constantly, until liquid is smooth and thick. Be careful not to boil the soup, as it will curdle.
SERVING
10) Add cucumber sticks into the soup, just before serving. Sprinkle salt and pepper to season properly.
1) Defrost the peas and allow this to come at room temperature.
MAKING
2) In a saucepan, simmer the peas in 2 tablespoons each of chicken consommé and butter until cooked through.
3) Drain the peas.
4) In an electric blender, puree the peas.
5) Slice the cucumber into matchstick-sized slivers.
6) Sauté the cucumber slivers in remaining butter until tender.
7) In a bowl, beat eggs by adding cream and puree of peas.
8) Heat up the remaining chicken consommé.
9) Add puree mixture and cook over gentle heat, stirring constantly, until liquid is smooth and thick. Be careful not to boil the soup, as it will curdle.
SERVING
10) Add cucumber sticks into the soup, just before serving. Sprinkle salt and pepper to season properly.
Chef
