| 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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