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
1/8 teaspoon pepper Bit of bay leaf
2 tablespoons butter
Sprig of parsley
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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