| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cuban | Cuban, *aji-amer, Restaurant, Soup | 4 | Servings |
INGREDIENTS
| 3 | tb | Unsalted butter |
| 1 | lg | White onion; diced |
| 4 | Cloves garlic; minced | |
| 1 | Piece fresh ginger; 1/2-inch or 1-inch-long, peeled and grated | |
| 2 | tb | Flour |
| 1 | ga | Chicken stock |
| 2 | c | Heavy cream; or milk |
| 2 | lb | Fresh or frozen peas; shelled |
INSTRUCTIONS
In a large stockpot over medium heat, melt butter. Add onion, garlic and ginger and saute. while stirring continuously, about 6 minutes. Add flour and continue to stir until it coats onions evenly. Cook 3 more minutes. Add stock and cream and stir well. Bring to a boil, then decrease heat and simmer. Cook 20 minutes. Add peas and partially puree the mixture with a hand held-blender, leaving chunks of onion and peas. Remove soup from heat and let sit 10 minutes. Ladle the soup into bowls. Serves 4. >Excerpt from LATIN LADLES by Douglas Rodriguez (Ten Speed: 1997-ISBN 0-89815-851-6) >Story by Carolyn Jung (Knight Ridder) >Riverside Press-Enterprise 1998-Apr-05 >Hanneman/Buster Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the Caribbean and to Central and South America. He's the Cuban-American chef of Manhattan's Patria restaurant. Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 06, 1998
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