| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
British |
Soups, Vegetables, British |
4 |
Servings |
INGREDIENTS
| 750 |
g |
Peas; shelled |
|
|
Salt |
|
|
Pepper, ground |
| 1 |
md |
Onion; sliced |
| 1 |
md |
Potato; sliced |
| 1 |
|
Lettuce |
| 250 |
g |
Thin cream |
| 750 |
ml |
Chicken stock |
| 1/2 |
|
Lemon; juice |
INSTRUCTIONS
Slice the potatoes and onions thinly and put them in
a saucepan with the shelled peas (weighed shelled), the
lettuce and half the chicken stock. Bring gently to the
boil, cover and simmer quarter of an hour.
Pour into a blender or liquidiser and blend to a puree.
Return to the rinsed out pan, reheat and simmer 5
minutes. Now add the cream and the lemon juice. Season
well with salt and pepper, cool and chill. Serve well
chilled.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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