Subject: Snow Pea Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 03 2000 - 03:41:01 EDT
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F O O D F U N N Y
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Reader Joyce Nichols warns us that this is a real groaner, and she's
right:
One of the pups in a breeder's litter of collies had a strange
appetite, fostered no doubt, because the dog fancier's kennel was deep
in the southern United States. The odd youngster spurned regular dog
food; no meaty tidbits could tempt him and he hated dog biscuits.
Just in time to save the little dog's life, the owner found he would
eat nothing but watermelons. He doted on them. His brother pups
could not understand this and they teased him unmercifully. He became
the butt of their pranks until his tail would droop and he would
whimper and shiver in a corner. His mother, trying to comfort him,
called him to her. She said, "Come to me, my melon collie baby."
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T O D A Y ' S R E C I P E
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This soup has all the fresh flavor of snow peas, and is great either
hot or cold.
Snow Pea Soup
1 Tbs (15 ml) olive oil
1 medium onion, chopped
2 scallions (spring onions), green and white parts, chopped
1 lb (450 g) snow peas (mange-touts), trimmed
4 cups (1 L) coarsely chopped romaine lettuce
4 cups (1 L) chicken or vegetable stock
1 Tbs (15 ml) chopped fresh mint, or 1 tsp (5 ml) dried
1/2 tsp (2 ml) dried tarragon
Salt and freshly ground pepper to taste
Yogurt or sour cream for garnish (optional)
Chopped fresh chives for garnish (optional)
Heat the olive oil in a large saucepan over moderate heat. Saute the
onion and scallions until tender, about 5 minutes. Add the snow peas
and romaine lettuce and saute an additional 3 minutes. Add the stock,
mint, tarragon, salt, and pepper and bring to a boil. Reduce the heat
and simmer covered for 15 minutes. Process in small batches in an
electric food processor or blender until smooth. Strain and serve hot
or chilled. Garnish with yogurt or sour cream, and/or chives if
desired. Serves 4 to 6.
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