~ Ingredients ~
1 kg peas
2 tbsp rice flour (or starch)
3 tbsp fresh cream
1 sugar lump
3 egg yolks
enough stock or milk to cover peas
salt & pepper to taste
Celery leaves for decoration

Prepare peas by removing them from pod. Boil in salted water, uncovered to keep them green, until cooked. Use as little water as possible.
When done, blend peas and keep 1 cup of cooking water. Add stock or milk to blended peas and mix well. Dilute rice flour and sugar lump in retained cooking water. Pour gradually over peas mixture and mix well.
Put over medium heat, stirring all the time, until thick, creamy and boiling. Season and remove from heat.
In a large bowl, put cream and egg yolks without mixing. Pour boiling soup over and whisk very well and quickly to prevent yolks from clotting. Decorate with celery leaves and serve immediately while hot.
Serves 4-6.

PS: To reheat, use a water bath.

Mandino's Main Kitchen	Egyptian Recipes	Household Tips
Egyptian Cuisine	Webrings	Links
Causes	Mandino's Forum	Memberships
About Mandino's	Add-A-Link	Links You Added
Measures	Glossary	Menus
Kids Kitchen	Trivia	About Egypt

Links with   are not yet accessible. They will be available shortly. Sorry for inconvenience.

Are you looking for something specific? Try our search engine below.

Website Search Engine (enter key word):

The engine is still under construction. So, please bear with us. Thanks !

Forum & Search Engine provided by:

Music playing is "Matkhafeesh" <bgsound src="../midiarabic/mtkhafish.mid" controls="smallconsole">

For background, graphics & Midi sources, please refer to Soups. Thanks.

Peas Soup
Last Updated May 21, 1998