| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Finely chopped onion |
| 2 |
c |
Finely chopped washed Boston lettuce leaves |
| 2 |
c |
Water |
| 10 |
oz |
Thawed frozen tiny peas |
| 1/4 |
c |
(packed) washed mint leaves |
| 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
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6728
Posted to MC-Recipe Digest V1 #277
Date: Mon, 4 Nov 1996 08:50:21 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”