Title: Fresh Pea Soup with Mint
Categories: Toohot04
Yield: 1 servings

2 tb Olive oil
2 md Yellow onions; peeled and
-diced
1 1/2 ts Salt
1/2 ts Freshly-ground black pepper
2 Garlic cloves; minced or
-pureed
2 md Yukon Gold potatoes; peeled,
-sliced thin
5 c Chicken stock
16 oz Frozen baby peas
1/3 c Sour cream
3 tb Freshly-chopped mint

Heat olive oil in large kettle over medium heat. Add onions, salt, and
pepper, and cook 5 minutes until onions have softened. Sir in the garlic
and cook 1 minute until its aroma is released. Add the potatoes and saute 5
minutes until they begin to color. Add the chicken stock, lower the heat,
and simmer gently 25 minutes until potatoes are soft. Add the peas and cook
3 minutes until tender but still bright green. Puree the mixture either
through a food mill, with an immersion blender, or in a food processor,
until smooth. Place in a clean pot, stir in the cream, and rewarm gently.
Stir in the fresh mint and serve. This recipe yields ?? servings.

Comments: In Portugal, this soup is often made with fresh fava beans. Use
them if you can find them. Mint (horteln) grows abundantly in Portugal and
is widely used in savory dishes, frequently in combination with coriander
(coentro).

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6344 broadcast 12-31-1996) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-12-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.