Saturday, October 26, 2013

HALLOWEEN BANQUET - DAY 2 - THE SOUP


HALLOWEEN BANQUET - DAY 2 - THE SOUP 

FROM LES RECETTES PRIVEES DE WILHELMINE 


The next course is soup. However, after going through this section in Wilhelmine’s cookbook, and discovering every recipe called for really outlandish items such as a pinch of dried rat’s tail, lizard gizzards, or a few slices of roasted mouse as garnish, I found a tiny, folded up slip of paper tucked between a couple of the pages that starts off by saying, “Take a pot of this to Robespierre, and he will do whatever you ask.” 

Well, we all know about Robespierre and his Reign of Terror that launched the French Revolution. He was one very mean and unfriendly dude, but if a little hot soup could transform that dreadful man into M’sieu Sweet and Cuddly, I figured it might come in useful for soothing our own savage beasts.

Enjoy,
Christiane France

GREEN PEA SOUP - 4 Servings

First, cook 2 small white potatoes, peeled and diced, and
4 sliced green onions
In 2 cups of cold water
Bring to the boil and add 1 sachet of chicken bouillon
Cook until veggies are soft. 
Remove from stove, but DO NOT STRAIN
Next, cook 3 cups frozen Peas in
1-1/4 cups boiling water
1 teaspoon white sugar
One-half teaspoon salt
Pinch of dried Mint, or a few sprigs of fresh, if available.
Remove from stove, but DO NOT STRAIN 

Finally, put the cooked vegetables and the liquids in which they were cooked into a blender and add: a teaspoon of unsalted butter, pepper, and more salt if required, plus one-half cup of milk and one-quarter cup of 10% cream.

And then puree until a creamy texture is achieved.

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