Ingredients
- 4 cups shelled fresh peas (1 1/2 pounds), or frozen peas, defrosted in a seive under warm running water
- 3 ½ cups vegetarian broth (see Micro Tips) or canned chicken broth
- 5 teaspoons cornstarch
- 20 fresh mint leaves, cut across into chiffonade
- ½ cup buttermilk
- 1 tablespoon kosher salt
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
164 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 10 grams protein; 1 milligram cholesterol; 1842 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
5 1/2 cups, serves 4 to 5
Preparation
- Combine peas and 1/4 cup broth in a 2 1/2-quart souffle dish or casserole with a lid. Cover tightly with microwave plastic wrap or with lid. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven. If using frozen peas, eliminate this step and puree peas with broth as below. If using plastic, prick to release steam.
- Remove from oven and uncover. Pass peas through a food mill fitted with a medium-size disc. Scrape mixture back into casserole.
- Dissolve cornstarch in remaining broth and whisk into pea puree. Add mint. Cover and cook for 8 minutes. If using plastic, prick to release steam.
- Remove from oven. Uncover and stir in remaining ingredients. Serve hot or chilled.
18 to 30 minutes
Dining and Cooking