(Chicago) – Green is my favorite color whenever spring comes.  If something becomes my favorite, it will be evident in the clothes I wear, things I buy and even in the food I fancy to eat. Yes, I notice that I eat more green vegetables during spring-summer time. And pea soup with mint is a bona fide personal favorite.  It is vibrant, pleasant to look at and very refreshing to eat.  Not to mention, it very simple to make. I eat this as an entrée at times when I feel like dieting but in most occasions, I serve this as pre-entrée whenever I host dinner at home.

Ingredients:

  • 4 cups peas
  • 5 cups chicken stock
  • 1 medium potato, cubed
  • 1 medium onion, chopped
  • 2 tablespoons mint
  • ½ teaspoon tarragon
  • 2 tablespoons butter + ½ tablespoon
  • Salt and pepper
  • ¾ cup heavy cream
  • 10 pieces snow peas for garnishing

Directions:

  1. Heat butter on medium in a large saucepan or a stock pot
  2. Add the onions and cook for 5 minutes until onion is translucent
  3. Add the chicken stock and potato and bring to a boil on high heat. 
  4. Add peas and cook for another 5 minutes until peas and potato pieces are tender
  5. Remove from heat and add mint and tarragon.  Season with salt and pepper. Let it cool a little for like 15 minutes.
  6. Puree the soup using a blender.  Do this in batches, half-full at a time and cover tightly to prevent splattering. Use another bowl to hold the pureed soup.
  7. Bring the pureed soup back to the pot on medium-low once all the mixture is pureed.
  8. Add heavy cream and stir continuously for like 3 minutes.  Remove from heat.
  9. Serve hot on a clean bowl and garnish with cooked snow peas. 

For garnishing, sauté the stemmed snow peas in butter on a separate pan for 3 minutes. Don’t overcook. Also, don’t forget to clean it by grabbing the tip of each snow peas and pull out the string that runs along its side.

 

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