| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh peas |
| 4 |
|
Spring onions |
| 1 |
ts |
Salt |
| 1 |
ts |
Brown sugar |
| 2 |
tb |
Soya flour |
| 2 |
pt |
Stock |
|
|
Fresh mint or sage. |
INSTRUCTIONS
Clean and chop the spring onions and gently fry them in a little of the
stock for a minute. Add the shelled peas, seasoning and rest of the stock.
Bring to a boil and simmer for 20 minutes. Liquidize or mash with the soya
flour. return to the rinsed pan and reheat, checking seasoning and
consistency.
If the peas are really young, you can boil the pods if fresh and shiny in
the soup and remove before liquidizing, or boil them in the stock before
making the soup, for extra flavour and goodness.
Adapted from "Healthy Eating for a New Age" by Joyce D'silva.
Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on Dec 1,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”