Ingredients Jump to Instructions ↓

  1. 1 pound potatoes

  2. 2 leeks or 1/4 pound Spanish onions

  3. 2 sticks of celery

  4. 1 1/2 pints boiling water Salt and pepper

  5. 1 pint milk

  6. 1/2 ounce flour

  7. 1/4 cup cooked green peas

  8. 3/4 ounce butter

Instructions Jump to Ingredients ↑

  1. Instructions Cut the vegetables into small pieces and cook them in the butter for five minutes. Add vegetables to the water, bring it to boiling point, skim, and add one teaspoon salt. Simmer until the vegetables are tender--about thirty minutes. Rub through a sieve. Mix the flour smoothly with a little of the milk. Put the potato and rest of the milk back on the stove into the saucepan; when boiling, add the flour, and cook for ten minutes. Add the peas. Season and serve. .


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