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Cold Minted Pea Soup<br><br>
Category: Soups<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
6 cups of your favorite “chicken” style vegetable stock<br><br>
1 small onion stuck with 2 cloves<br><br>
1 garlic clove<br><br>
1 tsp tarragon<br><br>
3 pound freshly shelled peas or 3 packages frozen peas<br><br>
Salt, freshly ground black pepper<br><br>
3 cups heavy cream, sour cream, yogurt, Silk Creamer, tofu sour cream, or soy yogurt<br><br>
Finely chopped fresh mint<br><br><br><br><br><br>
Place the vegetable stock in a pot with the onion, garlic, tarragon, and peas. Cook until the peas are just tender—should only take a few minutes. Remove and discard the onion. Add salt and pepper to taste and puree in a food mill, blender, or food processor until smooth. Combine with cream, sour cream, or yogurt, and top with mint.<br><br><br><br><br><br>
Additional comments:<br><br>
Adapted from the New James Beard cookbook.
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