Potage of peas - country living

Yield: 8 servings

Measure Ingredient
¼ pounds Baking potatoes, peeled and cubed
1 \N 14 1/2-or 13 3/4-oz can chicken broth
2 cups Water
1 pounds Fresh green peas (in pods)
¼ pounds Fresh snow-pea pods
½ cup Chopped green onions
½ teaspoon Salt
¼ teaspoon Ground black pepper
1 cup Half-and-half or light cream

1. In 4-quart saucepan, heat potatoes, broth, and water to boiling over high heat. Reduce heat to low; cover and simmer potatoes until tender-about 15 minutes.

2. Meanwhile, shell peas. Set aside 1 T peas for garnish, if desired.

Remove tips and any strings from snow peas. Add shelled peas, snow peas, onions, salt, and pepper to potatoes; cover and cook 10 minutes or just until peas are tender. Remove from heat.

3. Ladle one-fourth of mixture into blender or food processor with chopping blade. Blend or process until smooth. Pour into a large bowl. Repeat to puree the rest of the soup.

4. Stir half-and-half into soup. If serving the soup hot, reheat in a saucepan. Or leave soup in bowl; cover and refrigerate until cold.

Garnish with reserved fresh peas.

Country Living/March/91 Scanned & fixed by Di Pahl & <gg>

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