Recipe - Cold Minted Pea Soup

2 tablespoon Olive oil
One fourth cup Finely chopped onion
2 cup Finely chopped washed Boston
lettuce leaves
2 cup Water
10 ounce Thawed frozen tiny peas
One fourth cup (packed) washed mint leaves
2 cup Ice water or heavy cream
One fourth cup Snipped chives
Salt and freshly ground
black pepper
Plain yogurt for garnish,
optional

In a saucepan heat the olive oil. When hot, add the onion, cover and simmer
gently for about 3 to 4 minutes or until tender. Add the lettuce and stir
just until wilted. Add the 2 cups of water and peas and bring just to a
boil and cook for 3 to 4 minutes. Remove from heat and season with salt and
pepper. Puree through a food mill or in a food processor with the mint,
then add enough ice water or cream to thin to the desired consistency.
Chill until serving time. Before serving, adjust the seasoning and serve
garnished with chives and yogurt if you wish

Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6728

Posted to MCRecipe Digest V1 #277

Date: Mon, 4 Nov 1996 08:50:21 0500

From: Meg Antczak meginny@frontiernet.net