| 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,
A Message from our Provider:
“Man is surrounded by the wonders of God.”