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Soup

Potage De Croutes Gratinees Aux Petits Pois

A smooth pea soup served over croutons, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Potage De Croutes Gratinees Aux Petits Pois

Ingredients

Directions

Prepare

  1. Prepare the peas as you would for a side dish, removing any roots and vegetables.

Make the soup

  1. Cook the peas in boiling water until tender, then drain.

  2. Blend the peas with a little water to create a smooth potage.

  3. Season with coarse sea salt to taste.

Serve

  1. Serve the potage over croutons.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fresh peas
Form the main body of the soup, providing starch, sweetness and bulk once blended.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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