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CATEGORY CUISINE TAG YIELD
Meats, Eggs Soups 4 Servings

INGREDIENTS

1 c Peas, fresh or frozen
2 c Chicken stock
1 Bunch fresh mint, finely
chopped
1 Egg yolk
1 t All-purpose flour
1/2 c Plain yogurt
Salt and pepper, to taste

INSTRUCTIONS

1998    
In saucepan cook peas in lightly salted water until tender. Drain and
reserve liquid. Puree the peas, adding 1/2 cup of reserved cooking
liquid to moisten. Return to saucepan. Add chicken stock and mint.
Simmer over low heat for 3-4 minutes. In a small bowl mix egg yolk  and
flour, then stir in yogurt. Pour a small amount of the hot soup  into
the mixing bowl, then pour contents of bowl into the remaining  soup in
the saucepan. (This will keep the eggs from curdling.) Stir  for a few
minutes, then add salt and pepper to taste. Pour into soup  bowls.
Decorate with a mint leaf if desired. Serves 4. Posted to
recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 6,

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