Recipes > Soup > St. Germain Soup

St. Germain Soup

Ingredients

  • 3 cups White Stock I, II, or III
  • 1 can Marrowfat peas
  • 1 cup cold water
  • 1/2 onion
  • bit of bay leaf
  • sprig of parsley
  • blade of mace
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/3 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons corn-starch
  • 1 cup milk

Instructions

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.

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Source

The Boston Cooking-School Cook Book (1896).


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