Creme pea soup francaise

8 servings

Ingredients

Quantity Ingredient
2 packs Frozen green peas
1 tablespoon Rice
1 cup Beef bouillon
2¼ cup Milk
4¼ cup Beef stock or bouillon
½ teaspoon Sugar
2 Egg yolks
⅓ cup Heavy cream
Salt and pepper to taste
Shredded lettuce

Directions

Put peas, rice and salt in 1 cup bouillon, cover, bring to boil and cook 6 to 8 minutes, lifting cover 3 to 4 times to help peas keep their green color. Drain. Reserve broth. Puree heavier part of mixture in a blender, ½ cup at a time, adding 1 T. of broth with each half cup. Put puree, milk and 4 cups of stock or bouillon in saucepan and heat to boiling point. Add sugar and stir and cook for 10 minutes or until soup has thickened slightly. Blend egg yolks with cream and mix with the soup. Season to taste and garnish with shredded lettuce cooked 1 minute in remaining ¼ cup of bouillon or stock. Serves 8 and makes them feel a lot better.

Taken from the Martin County Guide. Marilee Schabo

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