Potage Saint Cloud Recipe
Ingredients
6 cups shelled green peas
6 cups chicken stock
Bouquet garni of
1/2 onion
1 garlic clove
1 sprig thyme
1 sprig chervil
4 sprigs parsley
3 basil leaves
2 green onions and tops, cut up
1 bay leaf
1 teaspoon ground turmeric
1 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Dry sherry to taste
Minced fresh chervil or parsley
Croutons
Directions
Combine peas, stock, bouquet garni and turmeric; cover, bring to boil and cook 5 minutes or until peas are just tender-crisp.
Remove 1/2 cup of peas and reserve.
Continue cooking remaining peas 30 minutes.
Puree.
Reheat with cream and season with salt and pepper.
Adjust seasonings to taste.
Add reserved peas and sherry.
Garnish with chervil and pass croutons.
Remove 1/2 cup of peas and reserve.
Continue cooking remaining peas 30 minutes.
Puree.
Reheat with cream and season with salt and pepper.
Adjust seasonings to taste.
Add reserved peas and sherry.
Garnish with chervil and pass croutons.
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