CHILLED SPRING PEA SOUP
3 leeks, sliced (white and pale green parts only)
10 oz. package frozen peas
4 cups light vegetable broth
Black pepper to taste
Salt to taste
1. No-oil saute* leeks until soft (do not brown).
2. Add vegetable broth and peas and simmer until peas are tender but still bright green.
3. Puree in blender until completely smooth. Use caution blending hot liquids.
4. Add salt to taste and chill completely before serving. Garnish with freshly ground black pepper.
*No-oil saute – sauteing or stir-frying without added fat.
Heat pan or pot over medium or medium-high heat and add chopped onions and/or other vegetables.). Cook, stirring, until vegetables begin to brown and stick slightly. Add 1 or 2 tablespoons of liquid (water, vegetable broth, wine, etc.) and continue cooking and stirring, adding just enough water to keep vegetables from sticking, to desired doneness.