| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Soup | 4 | Servings |
INGREDIENTS
| 1 | c | Fresh or frozen peas |
| 2 1/2 | c | Water |
| Salt to taste | ||
| 1/4 | c | Sugar |
| 1 1/2 | tb | Each butter & flour; cooked together to form a roux |
| 2 | Egg yolks; beaten | |
| 1/2 | tb | Chopped parsley |
| 2 | tb | Butter |
INSTRUCTIONS
This soup is based on a common recipe of the day, and it is very close to what Mr. Jefferson used to enjoy after riding about the plantation in Monticello. Bring peas to a boil in salted water. Simmer until tender and drain, saving the water. Pur.e in a food processor with a bit of the water. Return to the pan and add the rest of the water, the sugar and the roux. Stir constantly over heat until the mixture thickens a bit. Add 1/4 cup of the soup to the beaten yolks, stirring constantly, and then stir the yolks into the soup. Top with the parsley and the butter. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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