Sunday, June 13, 2010
Canvas bag in hand
I stroll stands being seduced
tonight…a bowl of pleasure
Cold Pea Soup – yields approx 4 cups
4-cups freshly shelled peas (from approx. 2-1/2 pounds)
1/4-cup fresh lemon juice
1-packed cup sorrel leaves
1 ripe avocado
1/8-teaspoon fennel seeds
Salt and pepper to taste
1/2-cup sliced radishes
Place the peas in a sauce pan of boiling water, and cooked the peas for 2 minutes. Drain the peas through a sieve.
In a blender add the lemon juice, sorrel leaves, avocado, fennel seeds, peas, and one cup of cold water. Process until absolutely smooth. Season the pea soup with salt and pepper.
Chill the soup completely. Serve cold garnished with sliced radishes.