St. Germain or Pea Soup

Ingredients

• 3 cups Veal or Chicken Stock
• 2 cups peas, cooked or canned
• 1 cup cold water
• 1 1/2 onion
• Bit of bay leaf
• Sprig of parsley
• 2 tablespoons butter
• 2 tablespoons cornstarch
• 1 cup milk
• 2 teaspoons sugar
• 1 teaspoon salt, 1/8 teaspoon pepper

Method

1. 1

   Reserve 1/4 cup peas.

2. 2

   Add remainder to stock, water, and seasonings and simmer 1/4 hour.

3. 3

   Rub through sieve.

4. 4

   Bind with butter and cornstarch cooked together.

5. 5

   Boil 5 minutes.

6. 6

   Add milk and reserved peas.

7. 7

   Water from peas may replace part of stock.

8. 8

   If desired, omit butter and cornstarch.

9. 9

   Just before serving, stir in 2 egg yolks, slightly beaten and 1/4 to 1 cup cream.

10. 10

    Serve with small crisp croutons.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 65. The excerpt below is the record exactly as published.

ST. GERMAIN OR PEA SOUP 3 cups Veal or Chicken Stock (pp. 150, 151) Blade of mace 2 cups peas, cooked or canned 2 teaspoons sugar 1 cup cold water 1 teaspoon salt 1% onion 1g teaspoon pepper Bit of bay leaf 2 tablespoons butter Sprig of parsley 2 tablespoons cornstarch 1 cup milk

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