Pea Soup Recipe - Beyond Bachelor Salad Magazine Recipes

Beyond Bachelor Salad

Pea Soup

Make this quick soup when you're in the mood for a hearty sandwich. It's a warm accompaniment to ham sandwiches made with thick slices of cooked ham (rather than deli lunch meat).

Cooking for one or two

1/2 tbsp. butter or margarine
1 tbsp. chopped onion
1 cup chicken broth
1/4 cup white zinfandel wine (optional)
1 cup frozen peas (thawed)
1/4 cup cream or whole milk

Family Size

1 tbsp. butter or margarine
2 tbsp. chopped onion
2 cup chicken broth
1/2 cup white zinfandel wine (optional)
2 cup frozen peas (thawed)
1/2 cup cream or whole milk

Melt butter in a small sauce pan. Saute' onions in the melted butter until they are clear. Add chicken broth and wine. Bring the mixture just to a boil and add the peas. Bring the soup back to a boil and simmer for 1 to 2 minutes until peas are heated, but not cooked to a mush. Remove the soup from the heat and pour it carefully into a blender. Puree the soup and pour it back into the sauce pan. Add the cream and heat to just under a boil.

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