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Cream Pea Soup Francaise
2 pk Frozen green peas
1 tb Rice
1 c Beef bouillon
2 1/4 c Milk
4 1/4 c Beef stock or bouillon
1/2 ts Sugar
2 Egg yolks
1/3 c Heavy cream
Salt and pepper to taste
Put peas, rice and salt in 1 cup bouillon, cover, bring to boil
and cook 6 to 8 minutes, lifting cover 3 to 4 times to help peas keep
their green color. Drain. Reserve broth. Puree heavier part of
mixture in a blender, 1/2 cup at a time, adding 1 T. of broth with
each half cup. Put puree, milk and 4 cups of stock or bouillon in
saucepan and heat to boiling point. Add sugar and stir and cook for
10 minutes or until soup has thickened slightly. Blend egg yolks
with cream and mix with the soup. Season to taste and garnish with
shredded lettuce cooked 1 minute in remaining 1/4 cup of bouillon or
stock. Serves 8 and makes them feel a lot better.
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