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Fresh Pea Puree


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Fresh Pea Puree - Purée de Pois Frais
Yield  10 quarts or 10 liters
Ingredients U.S.  Metric
Vegetable Stock 2 gallons 8 liters
Peas, fresh 6 pounds 3 kilograms
Lettuce 1 pound 500 grams
Leeks 2 1/2 pounds  1.2 kilograms
Fat 4 ounces 120 grams
Sugar to taste to taste
Salt 1 teaspoon 6 grams
Chervil to taste to taste
Cream (optional) 1 pint 5 deciliters
 
Procedure
1. Sauté leeks in fat till translucent, do not brown
2. Add the peas, lettuce and continue to sauté
3. Add stock and seasoning
4  Bring to a boil quickly, while stirring
5. Cook slowly for 2 hours and strain
6. Put through a sieve of food mill to puree
7. Bind with cream
8. Adjust seasoning, garnish with fresh peas and chervil leaves

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