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.

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