This months recipe corner from Patty James for Grail Springs:
Chilled Lemony Pea Soup
Patty James Cooking School and Nutrition Centre for Grail Springs
2 t. olive oil
¼ C. shallots
2 C. chicken or vegetable broth
2 t. cornstarch
2 C. shelling peas
4 sprigs fresh mint leaves
1 T. lemon juice
Heat olive oil in a medium saucepan. Add shallots and cook over medium heat for 1 minute or until soft. Add all but 2 tablespoons of the broth. Bring to a boil; reduce heat. Cook covered over medium-low heat for 4 to 5 minutes.
Whisk cornstarch into the remaining 2 tablespoons of broth in a small bowl until smooth. Add cornstarch mixture into saucepan. Cook an stir until thickened, about 2 minutes. Stir in peas and mint. Let mixture cool slightly.
Transfer pea mixture to a blender and blend until smooth. Transfer to a bowl and cool.
Serves 4
Serving ideas: To serve, stir in lemon juice, place in bowls and garnish with a bit of yogurt if desired, a thin slice of lemon peel and a sprig of fresh mint leaf.
Per Serving 112 Calories
Serving ideas: add a sprouted grain tortilla
