| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Kerr | 1 | servings | |
INGREDIENTS
| 1 | ts | Light oil with a dash of toasted sesame |
| ; oil | ||
| 1 | tb | Very finely chopped fresh gingerroot) |
| 1 | Leek thinly sliced | |
| 3 | c | Vegetable stock |
| 1/2 | c | Loosely packed fresh dill |
| 3 | c | Frozen peas |
| 2 | tb | Cornstarch mixed with 4tbsp water; (slurry) |
| 1/4 | ts | Salt |
| 1/8 | ts | Cayenne pepper |
INSTRUCTIONS
Pour the oil into a medium preheated saucepan over medium-high heat and cook the ginger for 2 minutes. Add the leek and cook for 3 minutes or until wilted. Stir in the stock and dill and bring to a boil. Remove from the heat. Pour into a blender and puree until smooth - about 5 minutes. Add the cornstarch slurry, return to the heat, and stir until thickened - about 1 minute. To serve: Add salt and cayenne, and toss with your pasta-of-choice and enjoy. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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