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Fresh Pea Soup
Prepare this creamy combination of peas, parsley, and milk for a refreshing first coarse soup.
2 cups shelled fresh peas or one 10-ounce package frozen peas
3 cups water
1 small onion, chopped (1/3 cup)
2 tablespoons snipped fresh parsley
1/2 teaspoon salt
2 tablespoons butter or margarine
2 cups torn Boston lettuce
1/4 cup milk or half-and-half
Salt and pepper
Combine peas, water, onion, parsley, and 1/2 teaspoon salt in a large saucepan; bring to boiling. Reduce heat, cover, and simmer 10 to 12 minutes or until peas are tender. Meanwhile, melt butter or margarine in a skillet. Add lettuce and cook just until soft. Add the lettuce mixture to the soup.
Puree half of mixture at a time in a blender container or food processor. Return all to saucepan. Add milk or half-and-half. Heat through. Season to taste with salt and pepper. Cover and chill 2 to 24 hours. Dollop with sour cream, if desired. Makes 4 to 6 servings.
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