St. Germain Soup
A dish with white stock i and marrowfat peas at the center.
contains dairycontains meat
Ingredients
US
Metric
- 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
Steps
- Drain and rinse the peas. Set aside one-third cup of the peas.
- Put the remaining peas in a pot with the cold water, onion, bay leaf, parsley, mace, sugar, salt, and pepper.
- Simmer for one-half hour.
- Rub the mixture through a sieve, then add the stock.
- Cook the butter and corn-starch together, then stir into the soup.
- Boil for five minutes.
- Add the milk and the reserved peas.
Nutrition (estimated, per serving)
| Calories | 285 |
|---|---|
| Protein | 29.4 g |
| Fat | 10.8 g |
| Carbs | 15.7 g |
| Fiber | 0.5 g |
| Sodium | 1227 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States