Yield: 1 servings
Measure | Ingredient |
---|---|
1 teaspoon | Light oil with a dash of toasted sesame |
\N \N | ; oil |
1 tablespoon | Very finely chopped fresh gingerroot) |
1 \N | Leek thinly sliced |
3 cups | Vegetable stock |
½ cup | Loosely packed fresh dill |
3 cups | Frozen peas |
2 tablespoons | Cornstarch mixed with 4tbsp water; (slurry) |
¼ teaspoon | Salt |
⅛ teaspoon | Cayenne pepper |
Pour the oil into a medium preheated saucepan over medium-high heat and cook the ginger for 2 minutes. Add the leek and cook for 3 minutes or until wilted. Stir in the stock and dill and bring to a boil.
Remove from the heat. Pour into a blender and puree until smooth - about 5 minutes. Add the cornstarch slurry, return to the heat, and stir until thickened - about 1 minute.
To serve:
Add salt and cayenne, and toss with your pasta-of-choice and enjoy.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.