CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
May 1992 |
1 |
servings |
INGREDIENTS
|
|
A; (10-ounce) package |
|
|
; frozen peas |
2/3 |
c |
Chicken broth |
2 |
tb |
Chopped fresh mint leaves |
1 |
c |
Buttermilk |
INSTRUCTIONS
In a small saucepan simmer the peas in the broth, covered, for 10
minutes. Transfer the mixture to a blender, add the mint and the
buttermilk, and puree the mixture until it is smooth. Transfer the
soup to a bowl set in a larger bowl of ice and cold water and chill
it, stirring occasionally, for 10 minutes, or until it is cold.
Makes about 2 1/2 cups, serving 2.
Gourmet May 1992
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