| 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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”