| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Peas; fresh or frozen |
| 2 |
c |
Chicken stock |
| 1 |
sm |
Bunch fresh mint; finely chopped |
| 1 |
|
Egg yolk |
| 1 |
ts |
All-purpose flour |
| 1/2 |
c |
Plain yogurt |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
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, 1998
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