Potage of peas - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Baking potatoes, peeled and cubed |
| 1 | 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 |
Directions
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>