Yield: 1 servings
|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)|
|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.
Add salt and cayenne, and toss with your pasta-of-choice and enjoy.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.