1 small onion, skinned and chopped
2 tbsp (1 oz) 25 g butter
3/4 pint (400 ml) white stock
2 lb (900 g) peas, shelled, or about 1 lb (450 g) frozen peas
1 pt (600 ml) bechamel sauce (pouring consistency)
2 tbsp (30 ml) cream
pinch of sugar
salt and pepper
2 tbsp (1 oz) 25 g butter
3/4 pint (400 ml) white stock
2 lb (900 g) peas, shelled, or about 1 lb (450 g) frozen peas
1 pt (600 ml) bechamel sauce (pouring consistency)
2 tbsp (30 ml) cream
pinch of sugar
salt and pepper
method
1. Lightly fry the onion in the butter for about 5 minutes, until soft but not coloured. Add the stock, bring to the boil, add the peas (saving a few for garnish - cook separately),
2. cover and cook until soft -20-30 minutes for shelled peas, or as directed on the packet for frozen.
3. Sieve the soup or puree it in an electric blender, add it to the bechamel sauce and heat through.
4. Stir in the cream and sugar and adjust the seasoning.
5. Serve garnished with the remaining peas.
2. cover and cook until soft -20-30 minutes for shelled peas, or as directed on the packet for frozen.
3. Sieve the soup or puree it in an electric blender, add it to the bechamel sauce and heat through.
4. Stir in the cream and sugar and adjust the seasoning.
5. Serve garnished with the remaining peas.
rate this recipe
8.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
