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Green Pea Puree Soup with Rice.
As per green pea puree soup.
1. Boil four ounces of rice (see recipe for boiling rice, page 121), when done, put into a soup tureen. 2. Skim the soup.
3. Put half an ounce of sweet butter into the tureen. 4. Pour over the soup and stir till it is thoroughly melted. It is now
ready. If the colour is too pale a few leaves of spinach passed through a fine sieve may be added. The rice for this soup is all the
better if boiled with a little butter.
PRECAUTIONS.-It is important to have fresh shelled peas, and constant stirring till it comes to the boil.
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