| 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.
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