Potage Of Peas - Country Living Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Baking potatoes, peeled
1/4 lbs: Fresh snow-pea pods,
-and cubed,
1/2 cup: Chopped green onions,
1: 14 1/2-or 13 3/4-oz can,
1/2 tsp: Salt,
-chicken broth,
1/4 tsp: Ground black pepper,
2 cup: Water,
1 cup: Half-and-half or light cream,
1 lbs: Fresh green peas, in pods
Directions:
1. In 4-quart saucepan, heat potatoes, broth, and water to boiling
over high heat. Reduce heat to low; cover and simmer potatoes until
tender-about 15 minutes.
2. Meanwhile, shell peas. Set aside 1 T peas for garnish, if desired.
Remove tips and any strings from snow peas. Add shelled peas, snow
peas, onions, salt, and pepper to potatoes; cover and cook 10 minutes
or just until peas are tender. Remove from heat.
3. Ladle one-fourth of mixture into blender or food processor with
chopping blade. Blend or process until smooth. Pour into a large
bowl. Repeat to puree the rest of the soup.
4. Stir half-and-half into soup. If serving the soup hot, reheat in a
saucepan. Or leave soup in bowl; cover and refrigerate until cold.
Garnish with reserved fresh peas.
Country Living/March/91 Scanned & fixed by Di Pahl &
Source from luhu.jp
over high heat. Reduce heat to low; cover and simmer potatoes until
tender-about 15 minutes.
2. Meanwhile, shell peas. Set aside 1 T peas for garnish, if desired.
Remove tips and any strings from snow peas. Add shelled peas, snow
peas, onions, salt, and pepper to potatoes; cover and cook 10 minutes
or just until peas are tender. Remove from heat.
3. Ladle one-fourth of mixture into blender or food processor with
chopping blade. Blend or process until smooth. Pour into a large
bowl. Repeat to puree the rest of the soup.
4. Stir half-and-half into soup. If serving the soup hot, reheat in a
saucepan. Or leave soup in bowl; cover and refrigerate until cold.
Garnish with reserved fresh peas.
Country Living/March/91 Scanned & fixed by Di Pahl &
Source from luhu.jp