From davidg@eden.rutgers.edu Mon Aug 11 14:53:42 1997 Date: 6 Aug 1997 20:47:36 -0600 From: Dave Newsgroups: rec.food.recipes Subject: My Minted Pea Soup Followup-To: rec.food.cooking submitted by: LIR119@delphi.com My Minted Pea Soup Okay, another of my tried and true easy summer soups. Serve hot or cold. 1 20 oz package fresh frozen young green peas juice from one lemon water or chicken broth to cover 1 small bunch of fresh mint salt and pepper sour cream as garnish optional : grated nutmeg Place peas in a pot and cover with salted water or cold chicken broth.Add juice from the lemon and mint. Bring to a boil and cook till peas are barely tender. Don't overcook. .Puree with hand blender ( or puree mixture in batches in processor ) and season with salt and pepper. You may also thin soup more with sour cream if desired .Chill well before serving. Soup may also be served hot.Garnish with a bit of grated nutmeg.Increase or decrease ratio for serving size as desired. Basic recipe should make 6 servings or so. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.