Nita's Pea Soup
 
1 can  lesueur tiny english peas
1 can  campbell's chicken broth
1/2   soup can of water
1/2   cube knorr ham bouillon
2 or 3 tsp  granulated sugar (to taste)
1 tsp  dried parsley
1/4 tsp  table salt (to taste)
pinch  of black pepper, to taste
2 Tbsp  butter
1   soup can milk (not lowfat) or half & half
2 Tbsp  arrowroot (optional)*
 
open can of peas and drain off most of the liquid from the peas and 
discard 
it. press peas through a sieve to puree them. discard any skins, if any. 
place 
pureed peas in a medium boiler. add 1/2 soup can of water. measure out 1 
soup 
can of milk or half & half and set aside. add chicken broth and bring to a 
boil. dissolve 1/2 the ham bouillon in the chicken broth. reduce heat and 
cook 
slow for about 7 or 8 minutes. add sugar, parsley, salt, black pepper and 
butter. when butter is melted, add the milk or half & half and heat to 
just 
below 
boiling. 
 
* if a thicker soup is desired, remove from heat and just before serving 
dissolve 2 tablespoons arrowroot in an equal amount of water and add to 
soup, 
stirring in quickly. do not boil after adding arrowroot. do not overstir 
after 
adding arrowroot, or mixture will become thin again. 
 
serve hot! 
 
serves 2 
 
nita holleman 
 
-- 
(ID: 11503) Mirror: rec.food.recipes: Thu, Jul 31, 2003


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