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Green Pea Soup

Yield about 1 1/2 quarts


  • 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

How to Make It

  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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