Recipe - Pea And Carrot Minted Soup

5 cup Fresh Peas, Can Use Frozen
2 Carrots, Peeled And Sliced
2 Leeks, Or 1 Onion, Chopped
5 cup Vegetable Or Chicken Stock
1 tablespoon Sugar
8 Fresh Mint Leaves
3 tablespoon Butter, Margarine Or Oil Of
Choice
2 tablespoon Cornstarch
1 cup Milk
Salt And Pepper, To Taste
Fresh Mint Leaves, For
Garnish

1. Place prepared vegetables in the soup pot and add stock. Bring soup to a
boil, add the sugar, mint leaves, salt, and pepper, and then cover the pot.
Simmer the soup over low heat for 30 minutes.

2. Blend the soup in a blender or food processor until it is thoroughly
pureed.

3. Melt the butter in a separate pot. Add the cornstarch and stir
occasionally until turns into a paste. Add the milk and continue stirring
until it thickens.

4. Add the sauce to the pea soup and blend thoroughly. Reheat the soup and
serve it hot with a few mint leaves on the top of each serving as garnish.
(This soup can also be refrigerated for a few hours and served cold).

Recipe by: Twelve Months of Monastery Soups. p. 110 Posted to MCRecipe
Digest V1 #648 by Sue suechef@sover.net on Jun 24, 1997