Name: Creamless Fresh Pea Soup with Truffled Snow Pea Salad
Ingredients: 1 tb Canola oil; 2 md Yellow onions; roughly chopped; 1 tb Minced garlic; 3 c Chicken stock or low-sodium; canned; 3 c Shucked English peas; 1 c Spinach leaves; 4 tb 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 tb 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

To believe that two contradictory religions are both true is like saying, “2+2=4, or 5, or 37, or whatever you like.” To believe all religions simultaneously is to become hopelessly entangled in self-contradiction. One simply cannot accept the Hindu belief that there are 3000,000 or more gods and at the same time accept the Muslim belief that there is only one god. Nor can one embrace either Hinduism or Islam and Buddhism because historic Buddhism does not believe in a personal God at all. Or consider the religious opinions about the afterlife. Shintoism says there is no afterlife, just the here and now, so make the most of it. Buddhists seek Nirvana, the complete absence of desire. Christianity teaches that heaven is a place where all pure desires are satisfied in Jesus Christ (Rev. 22:4). Who is right? If there is a heaven at all, does it negate or satisfy desire? Opinions about judgment differ as well. Christianity teaches that “man is destined to die once, and after that to face judgment” (Heb. 9:27). Hindus believe in a seemingly endless series of reincarnations. Well, which is it? Both views cannot be true.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Meats	English	Eastwest2	4	servings

INGREDIENTS

1	tb	Canola oil
2	md	Yellow onions; roughly chopped
1	tb	Minced garlic
3	c	Chicken stock or low-sodium; canned
3	c	Shucked English peas
1	c	Spinach leaves
4	tb	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	tb	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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