| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups/stews |
4 |
Servings |
INGREDIENTS
| 32 |
oz |
Peas, frozen |
| 3 |
tb |
Butter |
| 1 |
c |
Chickenbroth, instant |
| 1/2 |
|
Green Onion,finely chopped |
|
|
Salt |
|
|
Pepper |
| 9 |
oz |
Potatoes |
INSTRUCTIONS
1.Cover the peas with cold water and bring to a boil.
Drain and put back in pot. 2. Add the butter, broth,
onion,salt and pepper cover and simmer til peas are
soft and liquid is mostly evaporated. 3.In the
meantime peel potatoes and cut into thin slices and
boil in salted water about 20 min. Drain. 4.Puree the
peas and half of the potatoes. Mix the pea puree and
half of potato puree in a serving bowl. 5. Add more of
the potatoes that are left until the puree is nicely
thick. 6.Season with salt and pepper to taste. 7 Keep
warm until serving. Translated by Brigitte Sealing
Cyberealm BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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