649—Purée de Pois Frais à la Menthe

Make the purée according to one of the above-mentioned methods, and add to the peas, while cooking, a faggot consisting of three little sprigs of fresh mint. Finish with consommé, and add butter in the usual way.

Garnish with nice peas, as above, and some very tender mint-leaves, chopped, instead of the chervil pluches.

Remarks Relative to those Soups which have a Purée of Peas for Base.—A large number of soups may be made from purées of fresh peas; among others I may mention the following, with brief directions as to their constituents and garnish, viz.:—