Corn Peas Soup (France)


  • 0,44 lbs canned corn kernels
  • 0,44 lbs canned peas
  • 1 carrot
  • 2 onions
  • 0,033 lbs margarine
  • 1 teaspoon of cornstarch
  • 6 glasses of water
  • Salt
Drain and rinse canned peas and corn. Clean the carrot and cut it into cubes. Peel and chop the onions. Melt the margarine in a saucepan and fry the onion on low heat. Add the carrot and saute. Dissolve the starch in half a glass of water and add it to the pot. Add 5.5 cups of water, mix and cook until the carrots are slightly soft. Add the corn, peas and salt, cook for another 10 minutes and remove the saucepan from the heat. Divide the soup into bowls and serve hot.

ENJOY YOUR MEAL



 

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