| Jude |
This soup is based on a recipe in The Vegetarian Epicure. I used what
we always called English peas when I was growing up, but here in VA
they call them MayPeas. The cookbook serves it with dumplings, but I
kept it thinner and will s erve it as a first-course. Along with it,
we're having toasted slices of that wonderful beer bread, and a fresh
fruit-and-cheese platter consisting of: apple slices, red grapes, brie,
blue cheese, olives, celery, roasted red peppers, sun-dried tomatoes,
and chopped toasted hazelnuts.
Minted Pea Soup
3 lbs fresh peas, unshelled / about 3 c shelled
3 c water
1 t brown sugar
1/2 c white wine
7 fresh mint leaves, minced
salt
pepper
3 T butter
3 T flour
1. Simmer the peas in water with sugar added until soft, about 20 - 30
minutes.
2. Add mint leaves to soup pan. Using hand blender, puree peas.
3. Add wine, salt, pepper.
4. In separate saucepan, make a roux with the butter and flour. Cook it
for 3-4 minutes.
5. Add soup 1 c at a time to the roux mixture and beat well.
6. Simmer briefly to thicken. Serve garnished with more mint leaves.
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| AlleyGator |
"elaine" <sass@ca.inter.net> wrote:
>My husband has been in the hospital for almost 5 weeks & things don't look
>good. But it's father's day and also my daughter's birthday.
>So..........spent most of the morning preparing their favourite stuff which
>I'll take up to the hospital.
Very sorry to hear that, Elaine. Hope things improve.
--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.
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| Tara |
Meat and pertaters at my husband's request:
grilled filet mignon
potatoes au gratin
asparagus and tomato salad
Tara
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| Tara |
We had some asparagus and tomatoes vinaigrette left from Sunday, so I
topped some baby spinach with the leftovers, added a layer of chicken,
then sprinkled on some feta cheese and almonds.
Tara
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