| cream of pea soup
|| prep time: 10 min
| cook time: 25 min
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2 Lbs. fresh peas shelled, or (2) 10oz. packages of frozen
1 Cup tender inner leaves from a head of romaine lettuce,
2 Tbs. butter or margarine
4 ½ Cups vegetable broth
5 oz. soft tofu
10 Cups skim milk or unsweetened soy milk
Salt & Pepper to taste
In a stock pot, sauté peas and romaine lettuce in butter
Add ½ cup broth cook for 4 minutes.
remaining broth and simmer 15-20 minutes.
Set aside to
Using a blender or food processor, puree in batches
with tofu until smooth.
Force through strainer to remove
Add puree to milk and heat to desired temperature.
Do not boil.
Season with salt and pepper.