Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Light oil with a dash of toasted sesame |
| \N \N | ; oil |
| 1 tablespoon | Fresh ginger root; very finely chopped |
| 1 \N | Leek; thinly sliced |
| 3 cups | Vegetable stock |
| ½ cup | Loosely packed dill |
| 3 cups | Frozen peas |
| 2 tablespoons | Cornflour mixed with 4tbsp water |
| ¼ teaspoon | Salt |
| 1 pinch | 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. Add the peas and bring back to the boil.
Remove from the heat. Pour into a blender and puree until smooth - about 5 minutes. Add the cornflour 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.