Snap Pea Soup
By Betsy Robertson
2 Tbl Oil
1/2 Onion Sliced
1 Med. Potato Diced or 1 Cup Cooked Rice
1 Lb. (5 Cups) Snap Pea Pods, Strings Removes, Cut in Half,
can be at any stage of ripening
3 cups Vegetable Broth (I like Better Than Bullion)
4 Sprigs Mint
2 Tbl Lemon Juice
Salt to Taste
1. Saute onion and potato or rice in oil for 3 minutes.
2. Add peas and broth and simmer for 5-10 minutes depending on age of peas.
3. Place in blender with lemon juice and optional mint. Puree until smooth, serve warm, serves about 4.
This is a great way to use up your surplus of extra peas! It is a quick and easy recipe!