Cream of peas and tarragon

Name: Cream of peas and tarragon
Ingredients: 350 g young field peas (frozen); 1 Poultry stock; 30 Cream; fresh tarragon; Pepper and salt

Tip: is the purée too thin? Thicken it slightly with gelespessa.

Ingredients

350gyoung field peas (frozen)

1Poultry stock

30Cream

fresh tarragon

Pepper and salt

Cook 350 grams of frozen young field peas in salted water for 5 minutes.
Immediately place in ice water to retain color.
Blend in a blender with 1 dl warm poultry stock, 30 cc cream, and fresh tarragon leaves.
Press through a sieve and season with pepper and salt.

A delicious thick cream of parsnip.

A rich sweet cream, delicious with a dish featuring veal, for example.

Pour the cream into rectangular white chocolate cups for a beautiful presentation.

Serve warm in combination with a fish dish.