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Receta Lemongrass And Petits Pois Soup
by Global Cookbook

Lemongrass And Petits Pois Soup
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Ingredientes

  • 2 x lemongrass stalks
  • 2 1/2 c. chicken broth divided
  • 12 ounce frzn sweet peas thawed
  • 1/4 c. butter or possibly margarine
  • 2 lrg potatoes peeled, diced
  • 1 lrg onion diced
  • 1/2 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 1/2 c. half-and-half
  • 3 Tbsp. lowfat sour cream
  • 2 tsp chopped fresh mint Fresh mint sprigs for garnish

Direcciones

  1. Crush lemongrass bulbs. Cook lemongrass stalks and 3/4 c. broth, covered, in a small saucepan over low heat 30 min. Remove from heat, and throw away lemongrass. Add in peas; let stand, covered, 15 min. Set aside.
  2. Heat butter in a medium saucepan over medium heat. Add in diced potato and onion, and saute/fry 5 min or possibly till onion is tender. Add in remaining 1 3/4 c. broth; bring to a boil. Reduce heat to low; cook mix, covered, 30 min or possibly till potato is tender. Cold.
  3. Stir in pea mix, salt, and pepper. Process mix in a blender or possibly food processor till smooth, stopping to scrape down sides. Return to saucepan; stir in half-and-half. Cook over low heat till thoroughly heated.
  4. Stir together lowfat sour cream and chopped mint; dollop over soup. Garnish, if you like.
  5. This recipe yields 6 c..