Sugar Snap Pea Soup

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Sugar Snap Pea Soup

 

Recipe By :Lucy Saunders

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons vegetable oil

1 1/2 pounds sugar snap peas -- washed, trimmed, and chopped

2 tablespoons chopped fresh chervil or mint -- or 1 teaspoon dried

1 cup water

1 quart vegetable stock

2 tablespoons potato starch

2 tablespoons water

1/4 cup light cream or plain nonfat yogurt

salt and freshly ground pepper -- to taste

 

Pour oil into a large Dutch oven and place over medium heat. Add sugar snap

peas and chervil or mint. Saute for 3 minutes, stirring often. Add water and

bring to a simmer. Turn heat to low, cover, and steam until pods are tender,

about 12-15 minutes.

 

Remove pot from heat and let cool for 5-10 minutes. Use a slotted spoon to

transfer peas to a food processor fitted with the steel blade and process until

smooth.

 

Place pea puree back in pot, add stock, and turn heat to medium-low. Bring

puree to a simmer and reduce heat to keep it from boiling.

 

In a cup, mix potato starch with water until smooth (add more water if lumpy).

Add 1/2 cup of the hot pea soup and blend. Return the thickened pea mixture to

the rest of the soup in the pot and whisk until soup thickens slightly.

 

Add cream, salt, and pepper to taste and serve immediately.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 178 Calories; 9g Fat (46.6% calories from

fat); 4g Protein; 20g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 1085mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Fat.

 

NOTES : Late spring brings the first harvest of sugar snap peas. Although you

may be tempted to eat them raw out of hand, the young, tender pods make a

delicious soup. If the pods are tough and fibrous, substitute frozen shelled

peas.

 

Note: Potato starch is available in the kosher food section of most

supermarkets.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0