Title: Creamed Sugar Snap Soup
Categories: Soup Vegetable
Yield: 1 Servings

3 Tbsp. margarine or butter 2 stalks celery with leaves, chopped 2 sprigs parsley 1 small head Boston lettuce, shredded 1 medium sized yellow onion, grated 2 pounds sugars snap peas, fresh or frozen, strung, shelling out 3/4 cup for final stock, using the pods for first step of soup making 3-1/2 cups chicken or beef broth small piece of bay leaf green food coloring (optional)

In a large pot, melt margarine or butter. Add chopped celery, parsley, shredded lettuce and grated onion; cook slowly, stirring, until tender and slightly browned. Add strung snap peas and pods, 2-1/2 cups broth and bay leaf; simmer until peas are very soft. Cool soup slightly; puree with food processor or mill; strain through double thickness of cheesecloth. Cook 3/4 cup hulled peas in 1 cup of broth until just tender. Combine strained soup, cooked peas and broth. Thicken soup with mixture of 1/4 cup water and 1 to 2 Tbsp. flour. Adjust thickening. Use food color, if desired, to tint soup greener. Serves 6. Garnish with a julienne of fresh pods and croutons.

From: Burpee Shared By: Pat Stockett

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