St. Germain Soup

Ingredients

• 3 cups Chicken Stock (Use homemade or store-bought. Vegetable stock can be substituted for a vegetarian option.)
• 1 15-ounce can Canned Marrowfat Peas (Drained and rinsed)
• 1 cup Cold Water
• 0.5 medium Onion (Chopped)
• 1 small Bay Leaf
• 1 sprig Fresh Parsley
• 1 blade Mace (Or 1/4 teaspoon ground mace)
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 0.125 teaspoon Black Pepper
• 2 tablespoons Butter
• 2 tablespoons Cornstarch
• 1 cup Milk

Instructions

1. 1Drain and rinse the canned peas. Reserve 1/3 cup of the peas for later. Roughly chop the onion.
2. 2In a medium saucepan, combine the remaining peas (not the reserved 1/3 cup) with the cold water, chopped onion, bay leaf, parsley sprig, mace, sugar, salt, and pepper. Bring to a simmer over medium heat and cook for 30 minutes.
3. 3Remove the bay leaf and parsley sprig. Carefully pour the pea mixture into a blender or use an immersion blender to puree until smooth.
4. 4Return the pureed soup to the saucepan. Add the chicken stock and bring to a simmer over medium heat. In a small bowl, whisk together the butter and cornstarch to form a smooth paste. Stir the butter-cornstarch paste into the soup and cook, stirring constantly, until the soup thickens slightly, about 5 minutes. Stir in the milk and reserved peas. Heat through, but do not boil.
5. 5Serve hot. Garnish with fresh parsley, if desired.