12 sprigs
2 large onions, husked
4 tablespoons dried thyme
4 tablespoons dried oregano
4 stalks of parsley
15 liters of milk
12 slices formless peas without husks
Salt and black pepper to taste
4 soup spoons butter
12 sprigs
2 large onions, husked
4 tablespoons dried thyme
4 tablespoons dried oregano
4 stalks of parsley
15 liters of milk
12 slices formless peas without husks
Salt and black pepper to taste
4 soup spoons butter
Strip the sprigs from the onions
Place thyme, oregano, and parsley on a fine linen cloth, like a napkin
Tie the ends together with twine, forming a bundle
Put the onion and milk in a pot
Simmer over low heat for 1 hour
Let it cool slightly
Remove the tied bouquet garni and strain well over the milk
Also remove the sprigs from the onion and blend in a blender with milk and peas
Season
Put in a pot and simmer
Add butter and continue to simmer, stirring occasionally, until thickened (about 5 minutes)
Serve hot
Serves 5
