4 dl Dry peas
2 1/2 l Water (soak peas in this)
1 Carrot
1 Piece of celery
2 Potatoes
Parsley
2 tb Butter
2 tb Wheat flour
Salt
Horseradish
Ginger
1 pn Sugar
1 dl Whipping cream
Soak the peas in water overnight. Peel and cut potatoes and
vegetables. Boil them till soft in the water first used in soaking
the peas. When potatoes, peas and other veggies are soft make a
pure out of them. Rub butter and wheat flour into a paste and use
this to thicken the soup. Simmer for 5 to 10 minutes. Season the
soup with a little salt, grated horseradish, ginger and sugar (use
spices to your taste). Top up the soup by adding whipped cream
into it. You can serve croutons or (garlic) baguette with soft
cheese as condiments.
From: Katri Hannula
MMMMM
Cheers
Jim
... Captain Morgan is due for a promotion to Admiral.
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