Title: Cream of Pea Soup
Categories: None
Yield: 1 Servings

1 cn (No 2) peas or 2 1/2 cups
-fresh cooked peas and their
-liquid
Cold water
1 sl Onion
1 1/2 ts Sugar
1 ts Salt
2 c Thin White Sauce
Croutons

Drain liquid from peas, measure and add cold water to make 2 cups liquid.
Place liquid and peas in a saucepan; add onion, sugar, and salt. Place over
heat and SIMMER 5 minutes, then rub through a food mill or sieve. There
should be 2 1/2 cups puree and liquid. Combine with hot white sauce, reheat
and serve hot. Float 2 or 3 Croutons on each portion just before serving. 5
servings.
Posted to recipelu-digest Volume 01 Number 376 by ncanty@juno.com (Nadia I
Canty) on Dec 17, 1997