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Pea And Carrot Minted Soup

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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)
----------------------------------------------
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


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