| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
New text im, Soups |
1 |
Servings |
INGREDIENTS
| 5 |
c |
Fresh Peas, Can Use Frozen |
| 2 |
|
Carrots, Peeled And Sliced |
| 2 |
|
Leeks, Or 1 Onion, Chopped |
| 5 |
c |
Vegetable Or Chicken Stock |
| 1 |
tb |
Sugar |
| 8 |
|
Fresh Mint Leaves |
| 3 |
tb |
Butter, Margarine Or Oil Of Choice |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Milk |
|
|
Salt And Pepper, To Taste |
|
|
Fresh Mint Leaves, For Garnish |
INSTRUCTIONS
1. Place prepared vegetables in the soup pot and add stock. Bring soup to a
boil, add the sugar, mint leaves, salt, and pepper, and then cover the pot.
Simmer the soup over low heat for 30 minutes.
2. Blend the soup in a blender or food processor until it is thoroughly
pureed.
3. Melt the butter in a separate pot. Add the cornstarch and stir
occasionally until turns into a paste. Add the milk and continue stirring
until it thickens.
4. Add the sauce to the pea soup and blend thoroughly. Reheat the soup and
serve it hot with a few mint leaves on the top of each serving as garnish.
(This soup can also be refrigerated for a few hours and served cold).
Recipe by: Twelve Months of Monastery Soups. p. 110 Posted to MC-Recipe
Digest V1 #648 by Sue <suechef@sover.net> on Jun 24, 1997
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