| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cuban | *aji-amer, Cuban, Restaurant, Soup | 4 | Servings |
INGREDIENTS
| 3 | T | Unsalted butter |
| 1 | White onion, diced | |
| 4 | Cloves garlic, minced | |
| 1 | Piece fresh ginger, 1/2-inch | |
| or 1-inch-long peeled | ||
| and | ||
| grated | ||
| 2 | T | Flour |
| 1 | gl | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1400
Calories From Fat: 312
Total Fat: 35g
Cholesterol: 89.1mg
Sodium: 2060.1mg
Potassium: 3328.5mg
Carbohydrates: 177.2g
Fiber: 58.2g
Sugar: 33.9g
Protein: 97.1g