| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Soups, French |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Dried peas, soaked |
| 3 |
qt |
Chicken broth |
| 4 |
tb |
Butter |
| 4 |
|
Carrots, peeled and grated |
| 2 |
|
Onions, grated |
| 1 |
|
Large leek, chopped fine |
| 5 |
|
Lettuce leaves, diced |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
c |
Fresh green peas, cooked |
| 3/4 |
c |
Cream |
| 3/4 |
c |
Milk |
| 1 |
tb |
Butter |
|
|
Sour cream or sherry (opt) |
INSTRUCTIONS
Place drained, dried peas in soup kettle. Add chicken broth; bring to a
boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt
butter in skillet; saute carrots and onions until onions are golden; add
leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture
into soup; add sugar and salt. Simmer until split peas are tender, about 2
hours. Put fresh peas through a sieve. Force soup mixture through a sieve,
also. Return this combined mixture to the kettle. Stir in cream and milk.
Heat just to boiling; stirring occassionally to prevent scorching. Just
before serving, add butter. Garnish with a dollop of sour cream, a dash of
sherry, or both. Elegant!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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