|
Yellow Pea Puree - Purée Victoria |
|
Yield 10 quarts or 10 liters |
| Ingredients |
U.S. |
Metric |
|
Vegetable
Stock |
2 gallons |
8 liters |
| Potatoes |
3 pounds |
1.5 kilograms |
| Onions |
20 ounces |
600 grams |
| Leeks |
20 ounces |
600 grams |
| Bacon Trimmings |
3 ounces |
90 grams |
| Dried Yellow Peas |
2 1/2 pounds |
1.2 kilograms |
| Cooked Rice |
3 1/2 ounces |
100 grams |
| Fat |
3 1/2 ounces |
100 grams |
| Salt |
1 teaspoon |
6 grams |
| Cream (optional) |
1 pint |
5 deciliters |
| |
|
Procedure |
| 1. Sauté
onion, leeks, and bacon in fat till translucent, do not brown |
| 2. Add
the potatoes, 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, adjust seasoning |
.