Cream of Pea Soup


4 cups fresh or frozen peas
2 cups water or chicken stock
1 cup cream
1 cup milk
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
Mint leaves


Cook peas in water until tender. Press peas and liquid through food mill. Set aside. Combine cream and milk, scald, and remove from heat. Add flour and blend with whisk. Cook, stirring over low heat, until mixture thickens. Add salt and pepper, stir in pureed peas, and add butter. Serve hot, garnished with fresh mint leaves.


Serves 4

Leave a Comment