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CATEGORY CUISINE TAG YIELD
Meats, Dairy Cuban *aji-amer, Cuban, Restaurant, Soup 4 Servings

INGREDIENTS

3 T Unsalted butter
1 White onion, diced
4 Cloves garlic, minced
1 Piece fresh ginger, 1/2-inch
or 1-inch-long peeled
and
grated
2 T Flour
1 gl Chicken stock
2 c Heavy cream, or milk
2 lb Fresh or frozen peas
shelled

INSTRUCTIONS

In a large stockpot over medium heat, melt butter. Add onion, garlic
and ginger and saute. while stirring continuously, about 6 minutes.
Add flour and continue to stir until it coats onions evenly. Cook 3
more minutes. Add stock and cream and stir well. Bring to a boil,  then
decrease heat and simmer. Cook 20 minutes.  Add peas and partially
puree the mixture with a hand held-blender,  leaving chunks of onion
and peas. Remove soup from heat and let sit  10 minutes. Ladle the soup
into bowls. Serves 4.  >Excerpt from LATIN LADLES by Douglas Rodriguez
(Ten Speed: 1997-ISBN  0-89815-851-6) >Story by Carolyn Jung (Knight
Ridder) >Riverside  Press-Enterprise 1998-Apr-05 >Hanneman/Buster
Notes: Chef Douglas Rodriguez specializes in one-pot meals native to
the Caribbean and to Central and South America. He's the
Cuban-American chef of Manhattan's Patria restaurant. Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 06, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1400
Calories From Fat: 312
Total Fat: 35g
Cholesterol: 89.1mg
Sodium: 2060.1mg
Potassium: 3328.5mg
Carbohydrates: 177.2g
Fiber: 58.2g
Sugar: 33.9g
Protein: 97.1g


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