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.