Creamless Fresh Pea Soup With Truffled Snow Pea Salad

America today is a save-yourself society if there ever was one. But does it really work? The underdeveloped societies suffer from one set of diseases: tuberculosis, malnutrition, pneumonia, parasites, typhoid, cholera, typhus, etc. Affluent America has virtually invented a whole new set of diseases: obesity, arteriosclerosis, heart disease, strokes, lung cancer, venereal disease, cirrhosis of the liver, drug addiction, alcoholism, divorce, battered children, suicide, murder. Take your choice. Laborsaving machines have turned out to be body-killing devices. Our affluence has allowed both mobility and isolation of the nuclear family, and as a result our divorce courts, our prisons and our mental institutions are flooded. In saving ourselves we have nearly lost ourselves.

Ralph Winter

CATEGORY	CUISINE	TAG	YIELD
Meats	English	Eastwest2	4	Servings

INGREDIENTS

1	T	Canola oil
2		Yellow onions, roughly
		chopped
1	T	Minced garlic
3	c	Chicken stock or low-sodium
		canned
3	c	Shucked English peas
1	c	Spinach leaves
4	T	Butter, cold and in pieces
		Salt, to taste
		Freshly-ground black pepper
		to taste
		=== TRUFFLED SNOW PEA SALAD
		===
1		Lime, juiced
1/2		Lemon, juiced
1	T	Truffle oil
1/4	c	Extra-virgin olive oil
1	c	Blanched, stringed snow
		peas
		Sliced lengthwise 1/8"
		Salt, to taste
		Freshly-ground black pepper
		to taste

INSTRUCTIONS

In a hot saucepan, coat with oil and brown onions and garlic, about 5
minutes. Season. Add chicken stock and bring to a boil. The stock
should taste salty, like pasta blanching water. Add the peas and cook
until soft, about 5 to 8 minutes. Do not over-cook for they will
darken. Check peas often. During the last minute, add the spinach.
Immediately blend using a hand blender and when pureed, add the  butter
and blend well. Check for seasoning.  For the Truffled Snow Pea Salad:
In a bowl, whisk together juices and  oils. Season with salt and pepper
and check for seasoning. Toss well  with snow peas.  For Plating:
Pre-heat the soup plates and ladle in the soup. Top with  the salad and
drizzle a little bit of truffle oil.  This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B23) - from the
TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net"  Per serving: 283 Calories (kcal); 29g Total Fat;
(87% calories from  fat); 1g Protein; 8g Carbohydrate; 31mg
Cholesterol; 126mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 Vegetable; 0 Fruit; 5  1/2 Fat; 0 Other Carbohydrates  Recipe
by: Ming Tsai  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 132 Calories From Fat: 46 Total Fat: 5.3g Cholesterol: 0mg Sodium: 643.2mg Potassium: 509.1mg Carbohydrates: 18.7g Fiber: 6.3g Sugar: 3.7g Protein: 6.3g