St. Germain Soup 3 cups White Stock I, II, or III

Blade of mace 1 can Marrowfat peas

2 teaspoons sugar 1 cup cold water

1 teaspoon salt

1/2 onion

1/8 teaspoon pepper Bit of bay leaf

2 tablespoons butter

Sprig of parsley

2 tablespoons cornstarch 1 cup milk

Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and cornstarch cooked together; boil five minutes. Add milk and reserved peas.

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