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CRECY SOUP (BELGIAN RECIPE)

(Belgian) - (The Belgian Cook-book)







A pint and a half of either fresh peas, or of dried peas that have been
soaked for six hours in cold water; a leek, and three onions chopped
finely. Simmer till the peas are tender, then pass all through the sieve.
Well wash some sorrel and chop it, and add as much as will be to your
taste. In another pan cook five tablespoonfuls of rice, and add that
to your soup. Simmer up again, stirring it all very well. This soup
should be of a green color.
[_Mme. Georges Goffaux._]











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