Ingredients
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4
-
1/3
-
-
-
-
-
3
-
-
2
-
1/2
-
3
-
-
-
-
Directions
Fresh Pea Soup, This recipe really belonged to Helen Corbitt, used to cook her food a lot, she was the chef, and head of food, for Neiman Marcus, in the 1960’s and 70’s I love her simple style of cooking This soup if fine hot, but very good cold, in the refrigerator, the soup will last four days , This recipe really belonged to Helen Corbitt, used to cook her food a lot, she was the chef, and head of food, for Neiman Marcus, in the 1960’s and 70’s I love her simple style of cooking This soup if fine hot, but very good cold, in the refrigerator, the soup will last four days
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Steps
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1
Done
|
Make a White Sauce: Melt the Butter in a 4-6 Cup Saucepan. Add Flour Over Moderately-Low Heat With All Seasonings. Cook 1-2 Minutes. |
|
2
Done
|
Whisk in Milk and Cream, Turn Up Heat, Whisk, Brining to a Boil. Coat the Top With Some Non Stick Cooking Spray. Cover With Plastic Wrap on Its Surface, or Use a Coffee Filter Instead. |
|
3
Done
|
Put Water, Onion and Peas Into a Soup Pot, or 8-Cup Saucepan. Heat, With Salt, Bring to the Boil. Cook, Simmer Gently, For 18-30 Minutes, or Until Peas Are Well Cooked. Taste. Transfer to a Processor, Food Mill, the Small Holes of a Meat Grinder, or Use an Immersion Blender, to Pure. |
|
4
Done
|
Put Back in Pot, Add Bchamel, and Stir Till Smooth, Correct For Seasoning, Add More Nutmeg, If Desired. |
|
5
Done
|
Serve Hot, or Cold With One or More of the Optional Garnishes. |
