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Emerald-tinted pea pod soup.

Quick to make, this light and smooth, emerald-tinted soup uses edible-pod peas, showcasing their delicate flabor in a broth base. Consider the soup as a first course, or for lunch with a sandwich.

First you saute the peas briefly to bring out their sweetness and help stabilize their green color. Then puree the soup and strain it to remove any coarse fibers you might have missed when stringing the peas. Green Pea Soup 1/4 cup (1/8 lb.) butter or margarine 1 cup chopped green onion, including tops 1-1/2 pounds Chinese sea pods or Sugar Snap peas, ends and strings removed 1 quart regular-strength chicken broth 1 cup whipping cream or unflavored yogurt Unflavored yogurt or sour sour cream

In a 5- to 6-quart pan, combine butter, onion, and peas. Set over medium-high heat and cook, stirring, until peas turn a brighter green, about 5 minutes. Lift out and set aside 12 to 18 peas. Add broth and bring to a boil; reduce heat and simmer, uncovered, until peas are very tender to bite, about 20 minutes.

Whirl soup, about half at a time, in a blender until smooth, then firmly rub it through a wire strainer into pan. Discard the residue.

Blen cream with soup. Heat to simmering, stirring. Ladle soup into bowls; float reserved peas and a spoonful of yogurt in each. Serves 4 to 6.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Feb 1, 1985
Words:230
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