Notes: Tastes REALLY similar to red potatoes and peas. Want to try it with diced cooked potatoes in it next time. Hadn't thought of having it as a soup. I liked it because it reminded me of growing up and having red potatoes and peas.
This soup pairs great with some sourdough bread or a sandwich. This gives you your basic roux base.
From hear you can make all types of soups- add broccoli and cheese for
a creamy broccoli soup, add corn and potatoes for a corn chowder, and
for this particular soup you add sweet peas and basil.
Ingredients
- 1/4 c. butter (not margarine)
- 1/4 c. flour
- 3 cups milk
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp finely chopped fresh basil (or 1 tsp. dried basil)
- 1 (14oz) can sweet peas, drained
Instructions
- In a saucepan over medium-low heat, melt the butter then stir in the flour. Gradually whisk in the 3 cups of milk.
- Bring heat to medium and continue to stir until the mix begins to bubble and thicken. Add salt, pepper, basil, and sweet peas (drained) and cook another minute or two.
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