-
1
The next time you boil a chicken for a fricassee, reserve some of the white meat and stock for this delectable soup.
-
2
(Or you may use leftover roast chicken and canned chicken broth.)
-
3
In a large saucepan put 4 cups of fresh peas, 6 tablespoons of butter, 1 finely minced onion, a tender head of garden lettuce cut into julienne strips, about 15 leaves of fresh spinach, 4 sprigs parsley, a few sprigs of chervil if you have it, 2 teaspoons of sugar, 1/2 teaspoon salt, and 1 3/4 cups water.
-
4
Cover the saucepan, bring the soup to a boil, and cook it over a moderate fire until the peas are tender.
-
5
Meanwhile, boil 1 cup of fresh peas, in a separate pan, to add to the soup later.
-
6
Pass the soup through a strainer, or a vegetable mill, pressing the vegetables through with the liquid.
-
7
Return the soup to the saucepan, add 3 cups of chicken stock, stir well, and simmer over a low fire for about 15 minutes.
-
8
Then add the extra cup of peas, drained, and 1/4 cup cooked white meat of chicken, cut into very fine julienne strips.
-
9
Mix 3 egg yolks with 1 1/2 cups of light cream and add this gradually to the soup, stirring constantly.
-
10
Continue cooking until the soup thickens to a creamy consistency, but do not let it boil.
