ROSH HASHANAH--Velvety Green Pea Soup

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* Exported from MasterCook *

 

Velvety Green Pea Soup

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Rosh Hashanah

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 cups chopped onions -- (1-1/2)

1/2 pound mushrooms -- sliced

2 carrots -- peeled, chopped

2 teaspoons crushed garlic

6 cups vegetable stock

2 medium potatoes -- peeled, diced

2 20 oz. bags frozen sweet peas (about 6 cups)

divided

1 cup corn kernels -- fresh or frozen

1 teaspoon dried rosemary -- (1-1/2)

1 teaspoon dried thyme -- (1-1/2)

salt to taste

 

In a 4-quart non-stick saucepan, heat oil. Sauté onions, mushrooms and carrots

until just tender, about 5 minutes. Add garlic and sauté one minute more. Add

stock, potatoes and all but 1/2 cup of the peas. Simmer, uncovered, for 20-25

minutes, or until potatoes are tender, adjusting heat as necessary. In food

processor, puree soup until perfectly smooth. Reheat, adding herbs, corn and

remaining peas. Can be made early in the day and refrigerated until ready to

serve. Reheat gently.

 

Source:

" The Jewish Vegetarian Year Cookbook "

 

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Per Serving (excluding unknown items): 200 Calories; 5g Fat (21.2% calories from

fat); 7g Protein; 34g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1231mg

Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0