An elegant and easy-to-prepare dinner party soup, Viennese Fresh Pea Soup has an attractive colour and a gentle taste.
1 tablespoon butter
1 lb. fresh green peas, weighed after shelling
4 lettuce leaves, shredded1
3 spring onions , trimmed and chopped
2 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
2 pints water
1 ½ oz. milk
1 Vienna sausage, thinly sliced
1 ½ oz. double cream
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the peas, lettuce, spring onions , sugar, salt and pepper and cook, stirring frequently, for 2 minutes. Pour in the water and milk. Increase the heat to moderately high and bring the liquid to the boil. Reduce the heat to low and simmer for 15 minutes or until the peas are soft. Remove the pan from the heat.
Pour the liquid through a wire strainer into a large mixing bowl. Using the back of a wooden spoon, rub the vegetables through the strainer. Discard the pulp remaining in the strainer.
Rinse the saucepan and return the strained soup to it. Return the pan to moderate heat and bring the soup to the The candied fruit in Viennese Fruit Custard gives this dessert its delightful flavour and texture. boil, stirring constantly. Add the sausage, reduce the heat to low and cook for 2 minutes. Stir in the cream and cook the soup, stirring constantly, for a further 2 minutes or until the soup is hot but not boiling. Remove the pan from the heat.
Pour the soup into a warmed soup tureen and serve immediately.