Cream Pea Soup

Ingredients

• 3 lb. fresh or frozen peas
• 3 cups cream
• salt
• pepper
• 3 egg yolks
• 6 pats butter

Directions

Cook peas in top of double boiler and when tender force through a colander. Put cream in the same pan and when hot add puree of peas and the salt and pepper, to taste. Cook 5 minutes, stirring vigorously. Beat egg yolks and whip them into the mixture. Remove from heat and add butter which has been mashed with a fork. Fold in until butter has melted. Serve at once. This soup is simply delicious.

By Robin from Washington, IA