INGREDIENTS

INSTRUCTIONS

In a large saucepan or Dutch oven, bring the water to a boi. Add the peas,
onion, pepper, and honey. Return to a boil; reduce heat to low, cover, and
cook for 20 minutes. Pour 2 cups of the water-and-pea mixture into a food
processor or blender. Process until smooth. Pour into a large bowl or
saucepan and set aside. Puree another 2 cups of the mixture. Repeat the
steps until all the mixture has been pureed. (The puree may be stored up to
2 days, if desired.)
When ready to serve the soup, pour the pureed mixture into a saucepan and
heat slowly over low heat. In a small bowl, mix the flour, milk, and
nutmeg; stir until smooth. Add this mixture to the warmed soup. Increase
heat to medium and stir constantly until mixture just reaches the boiling
point, but be careful not to boil Stir in the carrot slices and continue to
heat the mixture for 5 minutes over low heat. Taste for seasonings and
consistency. For a thinner soup, add more milk. Ladle into soup bowls;
garnish each serving with a dollop of yogurt; serve immediately.
http://www.barronspecialties.com/recipes.htm
MC formatted by Barb at PK using Buster & SNT on 6/14/98
Recipe by: Paulette Mitchell, Veg. Menu Cookbook, pg 82
By Barb at PK <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster
v2.0l.

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”