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CATEGORY CUISINE TAG YIELD
Dairy Cold-ss, Soup-ss 4 Servings

INGREDIENTS

2 T Olive oil
1/4 c Finely chopped onion
2 c Finely chopped washed boston
lettuce leaves
2 c Water
1 10 ounces thawed frozen
tiny peas
1/4 c Washed mint leaves, packed
2 c Ice water or heavy cream
1/4 c Snipped chives
Salt and freshly ground
black pepper
Plain yogurt for garnish
optional

INSTRUCTIONS

In a saucepan heat the olive oil. When hot, add the onion, cover and
simmer gently for about 3 to 4 minutes or until tender. Add the
lettuce and stir just until wilted. Add the 2 cups of water and peas
and bring just to a boil and cook for 3 to 4 minutes. Remove from  heat
and season with salt and pepper. Puree through a food mill or in  a
food processor with the mint, then add enough ice water or cream to
thin to the desired consistency. Chill until serving time. Before
serving, adjust the seasoning and serve garnished with chives and
yogurt if you wish  Yield: 4 servings Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights  Reserved  Busted by Gail Shermeyer <4paws@netrax.net>
on June22, 1997  Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6728
Posted to MC-Recipe  Digest V1 #674 by 4paws@netrax.net
(Shermeyer-Gail) on Jul 15, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 108
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 3.7mg
Sodium: 125.9mg
Potassium: 218.6mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 4.9g
Protein: 3.8g


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