HH the soup that we prepare at least once a week beginning with the autumn. Frankie completely addicted to it, And takes exactly 10 Minutes to make it. The original recipe for pesto from old customer, But I got him some modifications for their own reasons. Eat it in a day or two after cooking then it thickens into even more delicious. Serve it with toasted bread, And investors among you, I recommend to insert a bit of smoked goose Hoozh, Enriching taste.

100 Butter (I am satisfied in- 50 G or even 30)
1 Large onion
2 Tablespoons flour
1 Teaspoon curry
2 Sugars
Pinch of white pepper (Black also going)
5 Cups chicken or vegetable broth
4 Cups of green peas Sunfrost
1/2 Teaspoon dried thyme
1 Michal cream (I settle on 1/2 or 2-3 Tablespoons thick goat yogurt)
1 Glass of milk (I give up)
Sailor
1/2 Teaspoon grated lemon zest (I give up)

Preparation:

Soup pot, melt the butter and fry the onion until transparent (Not gilding). Add the flour and stir for a minute or two until absorbed oil. Season with curry and pepper.

Add the broth and bring to a boil while stirring shellfish. Add the peas and sugar and cook until the soup boils, etc. 10 More Minutes, Until the peas softens.

Remove the pan from the heat and blend the soup in a food processor manually removed until the soup part. For those who love the soup completely smooth recommended it through a sieve. I personally like things and surprises soup so I keep a little pea lumpy and various skins or filters.

Add the cream soup, Milk and salt to taste, And stir gently.

For those who want, You can whisk the cream until the formation of a little whipped cream, Season with lemon peel her serving and garnish. I prefer instead to add roasted duck breast or even fried circles Nknkiot and serve with toast. Delicious and filling almost like a meal. Bon Appetit!