INGREDIENTS
2 Cups (Approx 1 kg) Shelled peas
1 tsp Salt
½ Cup Milk
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Croutons made out of 2-3 slices of Bread
3 cups water or stock
¼ tsp Powdered black pepper
4 tbsp Cream
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METHOD
1. Boil the peas with the water or stock and simmer till cooked well ( a pressure cooker can be used also).
2. When cool enough to handle blend them in a blender or pass through a soup strainer.
3. Add the milk, salt pepper and nutmeg, bring to a boil and then simmer over low heat for about 10 minutes.
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Serve the soup hot, garnished with a tbsp of cream and cream and croutons on the side.