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SNAP PEA BROTH WITH LEMON CREAM Recipe

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This recipe for SNAP PEA BROTH WITH LEMON CREAM, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 medium onions, chopped
3 tablespoons olive oil
2 lb. sugar snap peas, cut crosswise into 1/2-inch pieces
1 teaspoon sugar
6 cups plus 2 1/2 tablespoons water
2 teaspoons salt, or to taste
3 tablespoons sour cream
1 teaspoon finely grated fresh lemon zest
Garnish: pea sprouts

Directions:
Directions:
Cook onions in oil in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 5 to 7 minutes. Add sugar snaps and cook, stirring occasionally, until crisp-tender and bright green, 6 to 8 minutes. Add sugar and cook, stirring, 1 minute. Purée pea mixture with 6 cups water in a blender in 6 batches until very smooth, about 30 seconds per batch, then pour through a very fine sieve, discarding solids (do not press on solids). Stir in salt and chill broth, covered, until very cold, about 8 hours. (Do not chill longer or soup will discolor.) Whisk together sour cream, zest, and remaining 2 1/2 tablespoons water in a small bowl, then pour through a very fine sieve into another small bowl (to remove air bubbles).
Serve broth topped with lemon cream.

 

 

 

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