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Peas Soup


For White Sauce:


Boil the vegetable stock in a pan and add peas, pods, mint, parsley, onions, salt, pepper and sugar and cook for about 5 minutes or till the peas are soft. Take pan off the heat and pass mixture through a soup strainer. Discard the pods. Sieve the peas and return to the pan. In a small pan, melt the butter and lightly brown the flour in it. Add milk to make a thin white sauce. Stir constantly. Add white sauce to the soup and cook again on slow heat for about 2-3 minutes, stirring constantly. Serve hot, garnished with fried croutons and a swirl of cream.
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