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Fresh Pea Puree Lamballe - Purée Lamballe
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|
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 |
| Tapioca |
7 ounces |
200 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. Add
cooked tapioca |
| 8. Bind
with cream |
| 9.
Adjust seasoning, garnish with fresh peas and chervil leaves |
