Quick Potage Saint Germain
|Canned chicken broth||27 Ounce (2 Cans, 13 1/2 Ounce Each)|
|Onion||1 , chopped|
|Celery stalks with leaves||1|
|Carrot||1 Small, chopped|
|Frozen tiny peas||20 Ounce, thawed (Packaged)|
|Green onions||2 Small, chopped|
|Minced fresh garlic||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
Combine broth, onion, celery and carrot in saucepan.
Cover and simmer for 30 to 45 minutes.
Add peas, green onion and garlic.
Cover and simmer 5 minutes.
Transfer to blender in batches and puree until smooth.
Turn into saucepan, blend in cream and heat through.
Season with salt and pepper