Cream Pea Soup
- 3 lb. fresh or frozen peas
- 3 cups cream
- 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
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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