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Creme St.Qermain Recipe
|Chopped scallions||1 1⁄2 Cup (24 tbs), shredded (stock salt and pepper 1 1i2 tablespoons butter 1 1i2 tablespoons flour 1 cup shelled young peas 1 2 egg yolks 6 tablespoons heav shelled fresh peas preferably old and floury 8 heart of 1 boston lettuce 3 cups wellflavored ve)|
Calories 12 Calories from Fat 1
% Daily Value*
Total Fat 0.07 g0.11%
Saturated Fat 0.01 g0.06%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6 mg0.2%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0.98 g3.9%
Sugars 0.9 g
Protein 0.69 g1.4%
Vitamin A 7.5% Vitamin C 11.7%
Calcium 2.7% Iron 3.1%
*Based on a 2000 Calorie diet
If so, omit the egg yolks and increase the quantity of cream to 3/4 cup.
Whip it lightly until it holds a soft peak before adding it to the soup.
Method In a large pan combine scallions, lettuce, stock and 1 1/2 cups peas.
Season and bring to a boil.
Cover and simmer 20 minutes or until peas are tender.
Work the soup through a food mill or puree it in a blender.
In a pan melt butter, stir in flour and cook until straw- colored.
Blend in the pea puree, bring soup to a boil, cover and simmer 5-6 minutes.
Cook the young peas in boiling salted water until just tender, and drain.
Mix egg yolks and cream, stir in a little hot soup and add to remaining soup off the heat.
Reheat without boiling; before serving, add young peas and sprinkle with mint.