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Puréed Pea Soup |
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Serves: 4
Print this Recipe
(Crema de Guisante)
Category: Puréed Soups
Women in Mexico's public markets can often be seen sitting surrounded by a pile of fresh pea pods, efficiently, almost rhythmically, releasing bright green peas from pod after pod.
In the Yucatán region of Mexico, peas are scattered as a garnish over a number of typical dishes. In Mexico City, peas show up in creamy smooth soups like this one.
This soup is best made with fresh peas, although still tasty made with frozen. The red pepper sauce is an optional garnish but adds a lively touch of color and flavor.
1/4 cup Red Bell Pepper Sauce, optional
1 tablespoon vegetable oil
1/2 medium white onion, finely chopped
1 clove garlic (medium), thinly sliced
1 small (3-ounce) white potato, peeled, quartered, and sliced
2 cups fresh or frozen peas
2 cups chicken broth or homemade
1/4 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1. Prepare the red pepper sauce, if using. Then, in a medium saucepan, heat the oil over medium heat. Add the onion and garlic. Cook, stirring, until the onion is softened, about 3 minutes. Add the potato, peas, broth, crushed red pepper, and salt. Bring to a boil, cover, and reduce the heat and simmer until the potatoes are tender, 8 to 10 minutes.
2. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil, uncovered, over medium-low heat, stirring frequently until steaming hot, 3 to 4 minutes. Serve hot, drizzled with red pepper sauce, if desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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