CHILLED PEA SOUP
Serving Size: 4
Step One
2 1/4 whole Scallions -- minced
1/16 cup Butter
Step Two
1/16 cup Flour
Step Three
1/2 quart Chicken Stock
Step Four
1/8 gallon Peas -- fresh
1 1/2 whole Mint Sprigs
1/4 tablespoon Sugar
1/8 tablespoon White Pepper
Step Five
1/4 quart Heavy Cream
DIRECTIONS
[1) Saute Scallions for 10 minutes.
[2) Add Flour, and cook 3-5 minutes.
[3) Add Stock slowly, whisking.....
[4) Add ingredients in STEP FOUR and cook 30 minutes, stiring occasionally. Put thru food mill, let cool for 3 hours.
[5) Add Cream and adjust seasoning.
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