St. Germain Soup

St. Germain Soup

Ingredients:
2 teaspoons sugar
1 cup cold water
1 teaspoon salt
1/2 onion
1/8 teaspoon pepper

Directions:
Bit of bay leaf
2 tablespoons
butter
Sprig of parsley
2 tablespoons
cornstarch
1 cup milk
Drain and rinse peas, reserving one−third cup; put remainder in cold water with seasonings,
and
simmer one−half hour; rub through sieve and add stock. Bind with butter and cornstarch
cooked
together; boil five minutes. Add milk and reserved peas.
50
Imperial Soup
Chapter VIII − SOUPS 146
The 1918 Fanny Farmer Cookbook
4 cups White Stock
III
1/2 teaspoon
peppercorns
2 cups stale bread
crumbs
Bit of bay leaf
2 stalks celery,
broken in pieces
Blade of mace
2 slices carrot, cut in
cubes