Post by chief_cook2 on Apr 15, 2003 19:36:31 GMT -6
Fresh peas are inestimably better than frozen for munching, but by the
time you cook them and mix them with ginger, they have lost much of their
advantage; if you can’t find them, or deal with them — the shelling does
take a while — by all means use frozen.
INGREDIENTS:
4 cups peas, fresh or frozen
1/4 cup peeled and roughly chopped ginger (or more to taste, up to 1/2 cup)
Salt and pepper
8 cups chicken or other stock
Combine all ingredients in a saucepan and bring to a boil over medium-high
heat. Reduce heat to a simmer and cook until the peas and ginger are very
tender, about 15 minutes. Cool for a few minutes.
Pour into a blender and carefully blend until pureed. Return to the pan, and,
over medium-low heat, reheat gently, stirring occasionally. When the soup is
hot, taste and adjust seasoning and serve.
time you cook them and mix them with ginger, they have lost much of their
advantage; if you can’t find them, or deal with them — the shelling does
take a while — by all means use frozen.
INGREDIENTS:
4 cups peas, fresh or frozen
1/4 cup peeled and roughly chopped ginger (or more to taste, up to 1/2 cup)
Salt and pepper
8 cups chicken or other stock
Combine all ingredients in a saucepan and bring to a boil over medium-high
heat. Reduce heat to a simmer and cook until the peas and ginger are very
tender, about 15 minutes. Cool for a few minutes.
Pour into a blender and carefully blend until pureed. Return to the pan, and,
over medium-low heat, reheat gently, stirring occasionally. When the soup is
hot, taste and adjust seasoning and serve.