Cream Of Green Pea Soup
|Shelled peas/10 ounce package frozen peas||1 1⁄2 Cup (24 tbs)|
|Onion||1 Medium, diced|
|Stalk celery||1 , sliced|
|Parsley||2 Tablespoon, chopped|
|Basil/1/4 teaspoon dried basil||1|
|Chicken stock||2 Cup (32 tbs)|
|Milk powder||1⁄2 Cup (8 tbs)|
|Potato flour/Brown rice flour||1 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs)|
Cook peas, onion, celery, parsley and basil in one cup stock until peas are tender about 10 minutes.
Puree vegetables, herbs and liquid through a food mill, not in a blender, in order to remove the skins of the peas.
Put into the top of a double boiler.
Add remaining stock and heat.
Combine skim milk powder and potato or brown rice flour, in a bowl and stir in the 2/3 cup water with a wire whisk, until mixture is smooth.
Stir this mixture into pureed peas.
Heat long enough to cook the flour and thicken the soup, about 15 minutes.
Add salt and white pepper to taste.