Recipe: Peace Soup (using peas, carrots, leeks, milk, and ginger)
SoupsPEACE SOUP
"Always search and work for peace and friendship. A great start is through cooking this pea soup."
2 tablespoons butter
1 small leek, chopped (1 to 1 1/2 cups)
1 teaspoon minced fresh mint or 1 teaspoon curry powder (2 teaspoons if you love curry)
1/2 teaspoon grated fresh ginger or 1/8 teaspoon powdered (optional)
1/4 teaspoon salt
1/2 teaspoon pepper
1 (10-ounce) package frozen peas
1 carrot, chopped
1/2 stalk celery, chopped
2 1/2 cups milk
Garnish: fresh mint or carrot curls
Melt the butter in a soup pot on medium heat. Add the leek, mint, ginger if using, salt, and pepper. Saut for about 5 minutes, stirring with a wooden spoon.
Add the peas, carrot, celery, and just enough water to cover them (about 2 cups), and stir. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir. Ladle into bowls and garnish.
Makes four to six servings
Source: Blue Moon Soup: A Family Cookbook by Gary Goss, illustrated by Jane Dyer
"Always search and work for peace and friendship. A great start is through cooking this pea soup."
2 tablespoons butter
1 small leek, chopped (1 to 1 1/2 cups)
1 teaspoon minced fresh mint or 1 teaspoon curry powder (2 teaspoons if you love curry)
1/2 teaspoon grated fresh ginger or 1/8 teaspoon powdered (optional)
1/4 teaspoon salt
1/2 teaspoon pepper
1 (10-ounce) package frozen peas
1 carrot, chopped
1/2 stalk celery, chopped
2 1/2 cups milk
Garnish: fresh mint or carrot curls
Melt the butter in a soup pot on medium heat. Add the leek, mint, ginger if using, salt, and pepper. Saut for about 5 minutes, stirring with a wooden spoon.
Add the peas, carrot, celery, and just enough water to cover them (about 2 cups), and stir. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir. Ladle into bowls and garnish.
Makes four to six servings
Source: Blue Moon Soup: A Family Cookbook by Gary Goss, illustrated by Jane Dyer
MsgID: 3143836
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 5-5-07 Recipe Swap (13 Recipes)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 5-5-07 Recipe Swap (13 Recipes)
Board: Daily Recipe Swap at Recipelink.com
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