From the Garden...Cream of Green Pea Soup

When I suggested this recipe, Myrna said “Oh, no…you make it”.  Thanks to her, I did, and it’s delicious.  We decided it’s the onion and celery that makes this especially tasty.  It’s another excellent recipe from "Practical Produce"; one of my favorite cookbooks.
We’ll have it again; it’s not too hard to make and it’s really very good.  I didn’t enhance the color; I used frozen peas.  It’s a good recipe anytime of the year because you can use fresh, frozen or canned peas.
We served it with some Date Muffins for a great lunch.                
Cream of Green Pea Soup
  2        Tablespoons  Butter
  1        Large  Onion -- minced
  1        Tablespoon  Celery -- finely chopped
  2        Tablespoons  Flour
  2        Cups  Whole Milk
  2        Cups  Cooked Peas
     1/2  Teaspoon  Salt
     1/8  Teaspoon  Pepper
Melt butter; add onion and celery.  Saute for 10 minutes.  Blend in flour, and when well-mixed, add liquid slowly, stirring constantly.  Put peas in the blender.  Add to white sauce; season, mix well and heat through.
Alternately, add whole cooked peas to white sauce mixture; puree with a stick blender, season and heat through.

4 cups

1 comment:

  1. sounds good and you could probably use any kind of peas that you like in it. Thanks.


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