Creme Pea Soup Francaise
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
green peas
frozen |
|
| 1 | tablespoon |
rice
|
|
| 1 | cup |
beef stock
|
|
| 2 ¼ | cups |
milk
|
|
| 4 ¼ | cups |
boullion cubes
beef, or stock |
* |
| ½ | teaspoon |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| ⅓ | cup |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
lettuce
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
green peas
frozen |
|
| 15 | ml |
rice
|
|
| 237 | ml |
beef stock
|
|
| 532 | ml |
milk
|
|
| 1 | l |
boullion cubes
beef, or stock |
* |
| 2.5 | ml |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 79 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
lettuce
shredded |
*
|
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. Purée heavier part of mixture in a blender, ½ cup at a time, adding 1 tablespoon of broth with each half cup.
Put purée, 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.
