St. Germain Soup

Preparation info

  • Difficulty

    Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 3 cups White Stock I., II., or III.
  • 1 can Marrowfat peas.
  • 1 cup cold water.
  • ½ onion.
  • Bit of bay leaf.
  • Sprig of parsley.
  • Blade of mace.
  • 2 teaspoons sugar.
  • 1 teaspoon salt.
  • teaspoon pepper.
  • 2 tablespoons butter.
  • 2 tablespoons corn-starch.
  • 1 cup milk.

Method

Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and corn-starch cooked together; boil five minutes. Add milk and reserved peas.