| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth |
| 4 |
sm |
Thinly sliced onion |
| 1/4 |
c |
Minced fresh parsley |
| 1/4 |
ts |
Minced fresh oregano |
| 1/4 |
ts |
Minced fresh chervil |
|
|
Salt |
|
|
Freshly ground pepper |
| 4 |
md |
Thinly sliced zucchini |
| 2 |
c |
Shelled fresh green pea |
| 2 |
tb |
Sugar |
| 2 |
ts |
Prepared horseradish |
| 1 |
ts |
Fresh lemon juice |
| 2 |
c |
Half and half |
|
|
Garnish |
|
|
Sliced rounds lemon |
|
|
Sliced rounds zucchini |
INSTRUCTIONS
Combine chicken broth, onions, parsley, oregano, chervil and salt and
pepper to taste in large saucepan and bring to boil. Add zucchini and boil
until tender, about 5 minutes. Transfer mixture to blender.
Cook peas in boiling salted water until tender. Drain. Add to blender and
puree until smooth. Add sugar, horseradish and lemon juice and blend
thoroughly. Mix in half and half. Cover and refrigerate at least 5 hours.
Adjust seasoning with salt and pepper. Ladle soup into bowls. Garnish with
lemon and zucchini rounds.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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