St. Germain Soup

Ingredients

• 3 cups White Stock I, II, or III
• 1 can Marrowfat peas
• 1 cup cold water
• ½ onion
• Bit of bay leaf
• Sprig of parsley
• Blade of mace
• 2 teaspoons sugar
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons corn-starch
• 1 cup milk

Steps

1. Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and corn-starch cooked together; boil five minutes. Add milk and reserved peas.

More recipes with broth or stock, peas, onion, bay leaves, parsley, nutmeg, butter, cornstarch or milk

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.