Green Pea Puree Recipe

Instructions

1. Boil until tender a quart of shelled peas in salted hot water with a young onion, a few sprigs of parsley, and 6 mint leaves.
2. Rub through a colander and return to the fire.
3. Add half a cup of good stock, season with salt and pepper and a little sugar.
4. Let it boil two minutes, then thicken with a tablespoon of butter rolled in flour.
5. Cook one minute longer, and pour upon croutons of fried bread dice in the tureen.