member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Becky      

Recipe Categories:

    Chilled Pea Soup


    Source of Recipe


    newspaper

    Recipe Introduction


    by Chef Nate Feldmiller of Cafe Europa

    List of Ingredients








    2 c shelled peas, fresh or frozen but not canned

    3 sprigs fresh tarragon

    2 tbsp butter

    1 minced shallot

    2 c veggie stock or water

    salt and peppper, to taste

    sour cream, for serving

    Recipe




    Place peas in a blender with tarragon.

    Heat butter in a small saucepan and saute shollot for about 2 minutes.

    Add water or stock to skillet.

    When liquid boils, pour into blender and cover. Carefully pulse a few times so the hot liquid doesn't spill over.
    Then blend on high until mixture is smooth.


    Season as desired with salt and pepper.
    If it is too thick, add more liquid; if too thin, add more peas.

    Refrigerate until completely chilled.
    Serve with a dollop of sour cream.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |