Puree of Green Peas

Puree des Pois Verts

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Quart of Young Green Peas
  • A Bunch of Parsley
  • 2 Young Onions
  • 2 Quarts of Good Milk, or Broth
  • Pepper and Salt

Method

Cut the onions and parsley fine, and boil with the Peas until all are quite tender, for about a half hour. Then drain. Rub all through a sieve or colander, and add them to the boiling Broth or milk. Do not allow this to boil after adding the Peas. Season and serve with dainty Croutons. To keep hot, stand the Soup on a bain-marie, or kettle of boiling water.