| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Soups, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | c | Whole peas, soaked |
| 4 | c | Stock |
| 1 | Carrot, halved | |
| 2 | T | Tarragon |
| Salt & pepper |
INSTRUCTIONS
Drain the soaked whole peas. Cover with stock in a large pot & add the carrot. Bring to a boil & boil hard for 10 minutes. Reduce heat, cover & simmer for 1 hour or until the peas are tender. Add the tarroagn & simmer for 5 minutes. Stir in the salt & pepper. Remove from the heat & let cool for a few minutes. Puree until smooth. Return to the pot to heat through. Check the seasonings & serve. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 7.2mg
Sodium: 357.1mg
Potassium: 382.1mg
Carbohydrates: 11.4g
Fiber: <1g
Sugar: 4.6g
Protein: 6.8g