Cream Pea Soup


  • 3 lb. fresh or frozen peas
  • 3 cups cream
  • salt
  • pepper
  • 3 egg yolks
  • 6 pats butter


Cook peas in top of double boiler and when tender force through a colander. Put cream in the same pan and when hot add puree of peas and the salt and pepper, to taste. Cook 5 minutes, stirring vigorously. Beat egg yolks and whip them into the mixture. Remove from heat and add butter which has been mashed with a fork. Fold in until butter has melted. Serve at once. This soup is simply delicious.


By Robin from Washington, IA


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March 7, 20090 found this helpful

Robin, how much is a "pat" of butter. We don't have that measurement in South Africa!

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