Cream Of Pea Soup Recipe - Cooking Index
Cream Of Pea Soup Recipe - Cooking Index
This old family recipe is delicious. Larger peas can be used, but I like the taste of the tiny ones. For a thin soup, add more milk.
Courses: Soup| 1 cup | 110g / 3.9oz | Chopped celery |
| 1 cup | 146g / 5.1oz | Chopped potatoes |
| 1/4 cup | 15g / 0.5oz | Chopped onion |
| Salt - to taste | ||
| 1 cup | 237ml | Half-and-half |
| 1 cup | 237ml | Milk |
| 2 | Beef bouillon cubes | |
| Freshly-ground black pepper - to taste | ||
| 1 teaspoon | 5ml | Dried parsley flakes |
| 1 | Tiny peas - (15 to 16 oz) |
Put celery, potatoes, onion and salt into a soup pot. Cover with water and cook until vegetables are tender. Put mixture into a blender and puree until liquefied.
Return puree to the pot. Add half-and-half, milk, bouillon cubes, salt, pepper and parsley flakes. Add peas and heat.
This recipe yields 4 to 6 servings.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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