| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | cn | (No 2) peas or 2 1/2 cups fresh cooked peas and their liquid |
| Cold water | ||
| 1 | sl | Onion |
| 1 1/2 | ts | Sugar |
| 1 | ts | Salt |
| 2 | c | Thin White Sauce |
| Croutons |
INSTRUCTIONS
Drain liquid from peas, measure and add cold water to make 2 cups liquid. Place liquid and peas in a saucepan; add onion, sugar, and salt. Place over heat and SIMMER 5 minutes, then rub through a food mill or sieve. There should be 2 1/2 cups puree and liquid. Combine with hot white sauce, reheat and serve hot. Float 2 or 3 Croutons on each portion just before serving. 5 servings. Posted to recipelu-digest Volume 01 Number 376 by ncanty@juno.com (Nadia I Canty) on Dec 17, 1997
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