Wednesday, October 12, 2011
Cream of Green Pea Soup
1 medium onion, chopped
1 stalk celery, chopped
1 T dried parsley
4 cups chicken broth
4 cups water(or all water and 2 to 3 bouillon cubes)
4 cups frozen peas
1/4 t black pepper
2 t salt (or more)
1/4 t thyme
1 t rosemary
1 cup milk
3 T plain flour
Saute celery and onions in butter until soft, about 5 minutes.
Bring broth to a boil, add peas and sauteed mixture. Cook
at a low boil for 20 to 25 minutes until peas go pale. Add
spices and seasonings during the last 5 to 10 minutes of
cooking. Allow the soup to cool slightly and in small batches
pulse in blender. (Careful!) Once all is pureed (you may still
have some lumps, that's okay), heat again. In lidded container
shake milk w/flour until well-blended. Add to soup and heat to
boil, stirring constantly. Remove from heat. Allow soup to cool
ten minutes or so before serving.
This is great for lunch or served as a side at supper.
We had a cup of it with meatloaf and mashed potatoes!