4 to 6 Servings )
cups fresh green peas, shelled (750 ml)
cloves garlic, finely chopped
tablespoon butter (15 ml)
cup sweet potatoes, peeled and diced, (about 1 medium) (250 ml)
cups chicken stock (1 litre)
teaspoon cayenne (1 ml)
cup buttermilk (125 ml)
greens onions, chopped
salt, black pepper and dry parsley to taste
In a large saucepan, melt butter over medium and lightly cook
chopped green onion
and garlic. Add potatoes and stock and bring to a boil, then
reduce heat, partially cover and let simmer for 10 to 15 minutes
until potatoes are tender.
peas and let simmer an additional 5 minutes. Carefully puree
half of the soup in blender or with a hand blender until smooth.
Stir in buttermilk. Preheat until steaming. Season with cayenne,
salt and pepper. Serve and garnish with parmesan cheese.
Make this soup the night before and let it cool over night. Preheat
your soup in the morning and take it with you to work in a thermos.
the natural flavour!
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