Green pea-carrot soup

Yield: 6 servings

Measure Ingredient
1½ cup Water
2 pounds Peas; shelled or
6 cups Frozen peas
¼ cup Onion; chopped
¼ teaspoon White pepper
1 tablespoon Honey
2 tablespoons Whole wheat flour
2 cups Milk; or light cream
¼ teaspoon Ground nutmeg
2 cups Sliced carrots; steamed lightly
¾ cup Yogurt

In a large saucepan or Dutch oven, bring the water to a boi. Add the peas, onion, pepper, and honey. Return to a boil; reduce heat to low, cover, and cook for 20 minutes. Pour 2 cups of the water-and-pea mixture into a food processor or blender. Process until smooth. Pour into a large bowl or saucepan and set aside. Puree another 2 cups of the mixture. Repeat the steps until all the mixture has been pureed. (The puree may be stored up to 2 days, if desired.)

When ready to serve the soup, pour the pureed mixture into a saucepan and heat slowly over low heat. In a small bowl, mix the flour, milk, and nutmeg; stir until smooth. Add this mixture to the warmed soup. Increase heat to medium and stir constantly until mixture just reaches the boiling point, but be careful not to boil Stir in the carrot slices and continue to heat the mixture for 5 minutes over low heat. Taste for seasonings and consistency. For a thinner soup, add more milk. Ladle into soup bowls; garnish each serving with a dollop of yogurt; serve immediately.

MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Paulette Mitchell, Veg. Menu Cookbook, pg 82 By Barb at PK <abprice@...> on Jun 15, 1998, converted by MM_Buster v2.0l.

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