Sopa de guisantes y jengibre or sweet pea and ginger soup

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Unsalted butter
1 large White onion; diced
4 Cloves garlic; minced
1 Piece fresh ginger; 1/2-inch or 1-inch-long, peeled and grated
2 tablespoons Flour
1 gallon Chicken stock
2 cups Heavy cream; or milk
2 pounds Fresh or frozen peas; shelled

Directions

In a large stockpot over medium heat, melt butter. Add onion, garlic and ginger and saute. while stirring continuously, about 6 minutes. Add flour and continue to stir until it coats onions evenly. Cook 3 more minutes. Add stock and cream and stir well. Bring to a boil, then decrease heat and simmer. Cook 20 minutes.

Add peas and partially puree the mixture with a hand held-blender, leaving chunks of onion and peas. Remove soup from heat and let sit 10 minutes.

Ladle the soup into bowls. Serves 4.

>Excerpt from LATIN LADLES by Douglas Rodriguez (Ten Speed: 1997-ISBN 0-89815-851-6) >Story by Carolyn Jung (Knight Ridder) >Riverside Press-Enterprise 1998-Apr-05>Hanneman/Buster Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the Caribbean and to Central and South America. He's the Cuban-American chef of Manhattan's Patria restaurant.

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 06, 1998

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