| 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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