| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Appetizers, Vegetarian, Mark’s |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Whole peas, soaked |
| 4 |
c |
Stock |
| 1 |
lg |
Carrot, halved |
| 2 |
tb |
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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