Page 22 of The Paris Affair

Pot a ge Fontanges

75g soft unsalted butter

1 onion, chopped

2 leeks, chopped

225g sorrel, chopped

1 iceberg lettuce, chopped

3 sprigs chervil, chopped

450g split peas, soaked

2 medium-sized potatoes, chopped

1.5 litres of rich stock

Salt and pepper

2 egg yolks

250ml crème fra?che

8 bread rolls

1. Cook the onion, leeks, sorrel, lettuce and chervil in 50g of the butter on a low heat.

2. Add the peas, potatoes and stock.

3. Season with salt and pepper and bring to the boil.

4. Cover and simmer for two hours, stirring regularly.

5. Beat the rest of the butter into a smooth cream and add the egg yolks and crème fra?che or double cream.

6. Pour the mixture into a tureen and add the soup.

7. Serve with freshly baked rolls.