Ingredients:
3 tablespoons sweet butter
1 large white onions, diced
4 garlic cloves, minced
3 ounces fresh ginger, peeled and grated
2 tablespoons flour
1 gallon chicken stock or 1 gallon vegetable stock
2 cups heavy cream
2 1/2 lbs fresh green peas or 2 1/2 lbs frozen green peas
Directions:
Melt butter in a pot over medium heat.
Add ginger, garlic and onion to it.
Saute for 5 minutes.
Add flour.
Stir.
Cook for 3 minutes.
Add stock.
Add cream.
Bring to a boil.
Lower flame and simmer for 20 minutes.
Add peas.
Mix.
Partially puree the mixture in a blender/food processor.
Allow the soup to sit for 5 minutes.
Serve hot.
For Vegetarians use Vegetable stock.
Servings: 8-16
Time preparation: 30 min.
Time total: 60 min.