| 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 | T | Sugar |
| 8 | Fresh Mint Leaves | |
| 3 | T | Butter, Margarine Or Oil Of |
| Choice | ||
| 2 | T | Cornstarch |
| 1 | c | Milk |
| Salt And Pepper, To Taste | ||
| Fresh Mint Leaves, For | ||
| Garnish |
INSTRUCTIONS
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. Blend the soup in a blender or food processor until it is thoroughly pureed. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 2944
Calories From Fat: 1474
Total Fat: 164.3g
Cholesterol: 632.4mg
Sodium: 1738.3mg
Potassium: 4298.5mg
Carbohydrates: 146.9g
Fiber: 35.3g
Sugar: 66.1g
Protein: 213.5g