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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 quart chicken broth |
1 teaspoon salt |
1/4 teaspoon pepper |
1 quart shelled fresh green peas |
1 cup finely chopped celery |
1 cup finely chopped onion |
2 tablespoons butter or margarine |
1 tablespoon all-purpose flour |
1/2 cup whipping cream |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine chicken broth, salt, and pepper in a large Dutch oven; bring to a rolling boil. Add shelled peas, celery, and onion; return to a boil. Cook, uncovered, 20 minutes or until peas are tender. Strain through a food mill into a large bowl. Process vegetables, discarding vegetable pulp. Return vegetable mixture to Dutch oven, and set aside.
2. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream; cook over medium heat, stirring constantly, until thickened and bubbly.
3. Gradually stir reserved vegetable mixture into cream sauce. Heat thoroughly. (Do not boil.) Serve immediately in individual soup bowls; garnish with chopped parsley.
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