| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Kerr |
4 |
Servings |
INGREDIENTS
| 1 |
t |
Light oil with a dash of |
|
|
toasted sesame |
|
|
oil |
| 1 |
T |
Fresh ginger root, very |
|
|
finely chopped |
| 1 |
|
Leek, thinly sliced |
| 3 |
c |
Vegetable stock |
| 1/2 |
c |
Loosely packed dill |
| 3 |
c |
Frozen peas |
| 2 |
T |
Cornflour mixed with 4tbsp |
|
|
water |
| 1/4 |
t |
Salt |
| 1 |
pn |
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. Add
the peas and bring back to the boil. Remove from the heat. Pour into a
blender and puree until smooth - about 5 minutes. Add the cornflour
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.
Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”