| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Corn oil |
| 1 |
|
4 ounce |
| 1 |
|
5 ournce |
| 3/4 |
ts |
Salt |
| 5 |
|
Potatoes, 2" pieces — |
|
|
Peeled |
| 10 |
oz |
Fresh pea pods |
| 1 |
tb |
Unsalted butter |
|
|
Croutons optional |
|
|
Onion — peeled, cut |
|
|
Leek — cleaned, cut |
INSTRUCTIONS
Heat the oil in a saucepan and add the onion and leek. Cook for 2 to 3
minutes over medium to high heat. Add 3 cups water, the salt, and the
potatoes, and bring to a boil. Meanwhile, wash the pods and discard any
damaged ones. Add the pods to the saucepan, bring the mixture to a boil
again, and boil, covered, for 30 minutes. Push the mixture through a food
mill. (You should have about 5+1/2 cups.) Add the butter and mix until it
has melted. Serve the soup as is, or with croutons, if desired. Nutrional
analysis per serving: calories 148; protein 4 gm; carbohydrates 23 gm; fat
4.9 gm; saturated fat 2.0 gm; cholesterol 8 mg; sodium 425 mg.
Recipe By : Jacques Pepin, Today's Gourmet II
From: Robielynn@aol.Com Date: Mon, 16 Jan 1995 14:40:12 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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