Soup de Lait or Milk Soup

Or the French way to get rid of day old baguette.

It is one of the many recipes from my Gourmand magazine issues. There are lots of recipes with peas. 

The peas in this soup prevent it from getting too boring and soft. They bring enough texture in the soup. The egg yolks are giving the richness snd silkyness to the dish.

You will need to smaller pots, a strainer and a measing jug.

Recipe for 2:

100 g defrosted peas

750 ml whole milk

1/2 lemon zested

1 tsp yellow mustard seeds

1/8 tsp cinnamon

4 stalks fresh thyme

2 egg yolks

1/2 tsp sugar

Salt, white pepper

3 thick slices baguette

2 tsp olive oil

In a pot with salted water cook the peas for 5 min. Drain and set aside.

While the peas cook, heat up the second pot with milk, lemon zest, mustard seeds, cinnamon, sugar and salt. Use a fine mash strainer and pour the milk in a measuring jug.

In the first pot lay the bread slices on the bottom. Use half of the milk on the bread on medium heat. Let the other half cool down 5 min.

Add thyme to the bread milk and use two forks ti pull the soaked bread apart. Add the peas.

Beat the egg yolks in the cooled down milk and pour that in the bread milk. Reduce the heat to very low for 1 min, then take off the heat.

Finish with a couple of drops olive oil.