1 Tbsp butter
1/2 cup diced leek, white part only
1/4 tsp salt
1/4 tsp pepper
Pinch of granulated sugar
2 cups shelled fresh or frozen tiny peas
1 cup shredded romaine lettuce
2 Tbsp chopped fresh parsley
6 cups vegetable stock
Fresh parsley sprigs for garnish
Into melted butter, add leeks, salt, pepper, and sugar. Cook, stirring, until softened. Add peas, lettuce, parsley and stock and cook until peas are tender (5-10 minutes). Puree. Add more liquid and adjust seasoning, if needed. Serve garnished with sprig of parsley.
One course down, only five to go!!! Next is the shrimp butter for the Canapes a l’ Amiral …..shrimp with caviar.