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CREME PEA SOUP FRANCAISE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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2 pk Frozen green peas
1 tb Rice
1 c Beef bouillon
2 1/4 c Milk
4 1/4 c Beef stock or bouillon
1/2 ts Sugar
2 Egg yolks
1/3 c Heavy cream
Salt and pepper to taste
Shredded lettuce
Put peas, rice and salt in 1 cup bouillon, cover, bring to boil and
cook 6 to 8 minutes, lifting cover 3 to 4 times to help peas keep their
green color. Drain. Reserve broth. Puree heavier part of mixture in a
blender, 1/2 cup at a time, adding 1 T. of broth with each half cup. Put
puree, milk and 4 cups of stock or bouillon in saucepan and heat to
boiling point. Add sugar and stir and cook for 10 minutes or until soup
has thickened slightly. Blend egg yolks with cream and mix with the
soup. Season to taste and garnish with shredded lettuce cooked 1 minute
in remaining 1/4 cup of bouillon or stock. Serves 8 and makes them feel
a lot better. Taken from the Martin County Guide. Marilee
Schabo
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