Cream Of Green Pea Soup Recipe
Ingredients
| Frozen peas | 1 1/2 Cup (16 tbs) | |
| Onion | 1 Medium, diced | |
| Stalk celery | 1 , sliced | |
| Parsley | 2 Tablespoon, chopped | |
| 1 sprig fresh basil or 1/4 teaspoon dried basil | ||
| Chicken stock | 2 Cup (16 tbs) | |
| 1/2 cup skim milk powder | ||
| 1 tablespoon potato flour or brown rice flour | ||
| Water | 2/3 Cup (16 tbs) | |
| Salt, white pepper to taste | ||
Directions
Cook peas, onion, celery, parsley and basil in one cup stock until peas are tender about 10 minutes.
Puree vegetables, herbs and liquid through a food mill, not in a blender, in order to remove the skins of the peas.
Put into the top of a double boiler.
Add remaining stock and heat.
Combine skim milk powder and potato or brown rice flour, in a bowl and stir in the 2/3 cup water with a wire whisk, until mixture is smooth.
Stir this mixture into pureed peas.
Heat long enough to cook the flour and thicken the soup, about 15 minutes.
Add salt and white pepper to taste.
Puree vegetables, herbs and liquid through a food mill, not in a blender, in order to remove the skins of the peas.
Put into the top of a double boiler.
Add remaining stock and heat.
Combine skim milk powder and potato or brown rice flour, in a bowl and stir in the 2/3 cup water with a wire whisk, until mixture is smooth.
Stir this mixture into pureed peas.
Heat long enough to cook the flour and thicken the soup, about 15 minutes.
Add salt and white pepper to taste.
Chef
