Cream Soup of Green Peas

Ingredients

• 3 cupfuls fresh green peas
• 1 pint water
• 1 tablespoonful sugar
• 2 ounces butter
• 2 ounces fiour
• 2 cupfuls milk
• 1 teaspoonful salt
• 1 quart white stock
• Vt pint whipped Cream

Method

1. 1

   Cook fresh green peas in water with sugar until tender; rub through a sieve.

2. 2

   Melt butter, add flour, cook for 3 minutes, then add milk and stir until smooth.

3. 3

   Add pea purée, salt, and white stock; cook slowly for 5 minutes.

4. 4

   Pour into a tureen and top with whipped cream.

5. 5

   Can substitute canned French peas if fresh peas are unavailable.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 25. The excerpt below is the record exactly as published.

Cream Soup of Green Peas.— Cook 3 cupfuls fresh green peas in 1 pint water, with 1 tablespoonful sugar, till tender ; rub them through a sieve ; melt 2 ounces butter ; add 2 ounces fiour ; cook 3 minutes ; add 2 cupfuls milk, stir and cook till smooth ; add the pea pur6e, 1 teaspoonful salt, and 1 quart white stock ; cook slowly 5 minutes; pour the soup into a tureen, and lay on top with a SOUPS, Eto. 85 spoon Vt pint whipped Cream

Cook this with the app: pantry check, scaling, and the assistant.