French Cream of Pea Soup

November 15, 2009

Serves 6

10 oz frozen peas
2 T dried minced onion
1 large lettuce leaf
5-10 spinach leaves   .
1/2 t salt
1/2 t sugar
1 C water

3 T butter or oil   
3 T flour   
3 C chicken broth   
salt and pepper to taste    

12 oz evaporated milk (2% or skim works too)       

Combine and cook the first 7 ingredients for 10 min.  Puree in blender.  In the same pot, make the roux, cooking until thickened.  Add the puree and the milk.  Heat through and serve with croutons or crackers.

This recipe is brought to you from the kitchen of Latigo Guest Ranch

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