St. Germain Soup

Ingredients

• 6 cups brown stock
• 1 can peas
• 2 tablespoons onion
• bit of bay leaf
• 1 sprig parsley
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• Reserve one fourth cup of peas for garnishing

Method

1. 1

   Cook peas, onion, bay leaf, and parsley in stock for ten minutes; mash through a sieve.

2. 2

   Make a white sauce of butter, flour, and milk; combine mixtures, cook five minutes, add peas, and serve with snippets of bread.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 22. The excerpt below is the record exactly as published.

St. Germain Soup 6 cups brown stock 1 can peas 2 tablespoons onion bit of bay leaf 1 sprig parsley salt, pepper, cayenne 3 tablespoons butter 3 tablespoons flour 2 cups milk Reserve one fourth cup of peas for garnishing

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