Chef Claudia McQuillan shows a new way to eat fruits and vegetables--in cold soup.
Ingredients:
2 Tbs. olive oil
1 Tbs. unsalted butter
1 leek, white part only
2 heads butter lettuce
2 Tbs. mint leaves, minced
2 cups shelled peas
4 cups chicken stock
1/2 tsp. hot pepper sauce
1/2 cup cream or half and half
salt and pepper to taste
Preparation:
In a large sauté pan, heat olive oil and butter over medium heat. Add leek and reduce heat, continuing to sauté the leeks until they are softened. Add lettuce and mint leaves. Cook for two minutes, stirring constantly. Add peas and chicken stock while increasing heat to high. Bring to a boil, stirring well, then reduce heat to low. Simmer for 10 minutes.
Remove heat and allow to cool. In a blender or food processor, purée soup until smooth. Add pepper, salt, pepper sauce and cream. Cover and refrigerate until thoroughly chilled.
* Note: Most cold soups can be heated if a guest prefers. If the soup contains sour cream, however, heating will make the soup curdle. Try crème fraîche instead, which will stand up to heat.
Resources Chips and Dips: More Than 50 Terrific Recipes
by Claudia McQuillan
Chronicle Books, 1997
Order this title from Amazon.com.
Guests Claudia McQuillan
Chef / Cookbook Author / Gelson's / Mayfair SuperMarkets
E-mail:
claudiamcq@aol.com
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