Bisque Of Fresh Peasappetizer, low fat, soups & stews 2 green onions; finely chopped olive oil spray; see variations 1 tablespoon dry sherry; or more to taste 2 cups shelled peas; preferably fresh OR frozen 1 1/2 cups water 3/4 cup skim milk; or less salt and white pepper 1 teaspoon finely chopped fresh tarragon or 1/4-tsp dried 1 teaspoon finely snipped fresh chives or mint; for garnish Soften green onions in a large saucepan. Add a splash of sherry. Add peas and water and bring to a boil. Reduce heat to low and cook about 20 minutes until peas are tender. (Precooked peas take 7 to 10 minutes). Let cool slightly. Transfer to a blender. Add milk, salt, pepper, and another splash of sherry, if desired. Puree until smooth. Remove skins by pressing through a sieve. Return to the saucepan to warm gently. Stir in the tarragon. Serve garnished with chives or mint. Description: "Peas and tarragon make a light refreshing soup suitable." Cuisine: "American South" Source: "All-American Vegetarian: A Regional Harvest of Low-Fat Recipes" S(Reviewer): "Pat Hanneman 7/99" Copyright: "1995 Henry Holt and Co, NY" Yield: "4 cups" From Pat_H |
