Yield > 8
Servings
Keys : Vegetables Soups French France European Mediterranean
Ingredients :
1 1/2 lb Dried peas, soaked
overnight
4 tbl Butter
4 x Carrots, peeled and grated
2 x Onions, grated
1 lrg Leek, chopped fine
5 x Lettuce leaves, chopped
fine
2 tsp Sugar
1/2 tsp Salt
2 cup Fresh green peas, cooked
3/4 cup Cream
3/4 cup Milk
1 tbl Butter
3 qt Chicken broth
Method :
• Place drained, dried peas in soup kettle. Add chicken
broth; bring to a boil; simmer on low for 10 minutes. Skim
froth from top of soup. Melt butter in skillet; saute carrots and
onions until onions are golden; add leeks and lettuce; simmer
on low for 10 minutes. Stir vegetable mixture into soup; add
sugar and salt. Simmer until split peas are tender, about 2
hours. Put fresh peas through a sieve. Force soup mixture
through a sieve, also. Return this combined mixture to the
kettle. Stir in cream and milk.
• Heat just to boiling; stirring occassionally to prevent
scorching. Just before serving, add butter. Garnish with a
dollop of sour cream, a dash of sherry, or both. Elegant!
Serves 8
ไม่มีความคิดเห็น:
แสดงความคิดเห็น