Title: Sopa De Guisantes Y Jengibre or Sweet Pea and Ginger Soup
Categories: Cuban, *aji-amer, Restaurant, Soup
Yield: 4 Servings

3 tb Unsalted butter
1 lg White onion; diced
4 Cloves garlic; minced
1 Piece fresh ginger; 1/2-inch
-or 1-inch-long, peeled and
-grated
2 tb Flour
1 ga Chicken stock
2 c Heavy cream; or milk
2 lb Fresh or frozen peas;
-shelled

In a large stockpot over medium heat, melt butter. Add onion, garlic and
ginger and saute. while stirring continuously, about 6 minutes. Add flour
and continue to stir until it coats onions evenly. Cook 3 more minutes. Add
stock and cream and stir well. Bring to a boil, then decrease heat and
simmer. Cook 20 minutes.

Add peas and partially puree the mixture with a hand held-blender, leaving
chunks of onion and peas. Remove soup from heat and let sit 10 minutes.
Ladle the soup into bowls. Serves 4.

>Excerpt from LATIN LADLES by Douglas Rodriguez (Ten Speed: 1997-ISBN
0-89815-851-6) >Story by Carolyn Jung (Knight Ridder) >Riverside
Press-Enterprise 1998-Apr-05 >Hanneman/Buster

Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the
Caribbean and to Central and South America. He's the Cuban-American chef of
Manhattan's Patria restaurant.
Posted to MC-Recipe Digest by KitPATh on Apr 06,
1998