No Spam Recipes

St. Germain Soup

A dish with white stock i and marrowfat peas at the center.

Soups With Meat Stock

contains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

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.
Nutrition (estimated, per serving)
Calories285
Protein29.4 g
Fat10.8 g
Carbs15.7 g
Fiber0.5 g
Sodium1227 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States