Sweet pea and coriander potage
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Canola oil |
| 1 | medium | Onion; chopped (about 1 cup) |
| 1 | cup | Chopped celery |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Grated gingerroot |
| 2 | cups | Vegetable broth or water |
| 1 | pack | (10-ounce) frozen baby green peas |
| 1½ | cup | Plain regular soymilk |
| ½ | cup | Fresh coriander leaves; loosely packed |
| Salt and freshly ground pepper | ||
Directions
In a medium saucepan, heat the oil over medium-high heat. Saute the onion, celery, garlic, and ginger until the onion is translucent, about 5 minutes.
Add the broth. Bring the soup to a simmer and cook, uncovered, 10 minutes, until the celery is almost soft. Add the frozen peas and cook until they are heated through, about 5 minutes. Mix in the soymilk and coriander.
In a food processor, puree the soup, in 2 batches if necessary. Season to taste with salt and pepper and serve.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8992 Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997