735 Crème Suzanne

Method

Prepare litres (2⅝ pt or U.S. cups) Crème d’Avoine but omitting the sorrel and add dl (9 fl oz or 1⅛ U.S. cups) milk. Reheat and finish the soup at the last moment with 4 dl (14 fl oz or U.S. cups) cream.

Garnish

300 g (11 oz) very small green peas.

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