St. Germain Soup
A dish with white stock i and marrowfat peas at the center.
contains dairycontains meat
Ingredients
US
Metric
- 710 ml White Stock I (II, or III)
- 1 can Marrowfat peas
- 240 ml cold water
- ½ onion
- Bit of bay leaf
- Sprig of parsley
- Blade of mace
- 10 ml sugar
- 5 ml salt
- 1 ml pepper
- 30 ml butter
- 30 ml corn-starch
- 240 ml milk
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- 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 corn-starch cooked together; boil five minutes. Add milk and reserved peas.
Nutrition (estimated, per serving)
| Calories | 285 |
|---|---|
| Protein | 29.4 g |
| Fat | 10.8 g |
| Carbs | 15.7 g |
| Fiber | 0.5 g |
| Sodium | 1227 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States