Recipe - Creme Of Vegetable Soup

2 pack Frozen green peas
1 tablespoon Rice
1 cup Beef bouillon
2 One fourth cup Milk
4 One fourth cup Beef stock or bouillon
One half teaspoon Sugar
2 Egg yolks
1/3 cup Heavy cream
Salt and pepper to taste
Shredded lettuce

Put peas, rice and salt in 1 cup bouillon, cover, bring to boil and cook
6 to 8 minutes, lifting cover 3 to 4 times to help peas keep their green
color. Drain. Reserve broth. Puree heavier part of mixture in a blender,
One half cup at a time, adding 1 T. of broth with each half cup. Put puree, milk
and 4 cups of stock or bouillon in saucepan and heat to boiling point. Add
sugar and stir and cook for 10 minutes or until soup has thickened
slightly. Blend egg yolks with cream and mix with the soup. Season to
taste and garnish with shredded lettuce cooked 1 minute in remaining 1/4
cup of bouillon or stock. Serves 8 and makes them feel a lot better.
Taken from the Martin County Guide. Marilee Schabo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini