Title: Cream of Pea Soup
Categories: Soups & ste, To post
Yield: 4 Servings

1 1/2 c Green Peas
1 sl Onion
1 c Chicken Broth
1 tb Butter
1 tb Flour
2 1/2 c Half And Half;
2 1/2 c Evaporated Milk; diluted

Cook peas with onion. Drain and purée in blender with chicken broth. In
saucepan, melt butter; stir in flour and the purée. Cook to boiling point
and add milk. This is good served hot, and delicious cold.

Makes about 4 cups.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. John M. Slack, III

Posted to MC-Recipe Digest V1 #778 by Bill Spalding
on Sep 11, 1997