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Pea Soup - pareve, dairy

Posted by : Martin Bendavid

I find soup a wonderful first course as it can be
made weeks ahead and frozen.  This one is always a hit. 
I devised it myself by trial and error.

PEA SOUP
1 large onion, chopped
2 leeks, sliced
1 large potato, peeled and diced
20 oz frozen peas
8 cups water
2 teaspoons pareve chicken stock powder
Salt and pepper to taste
Milk (optional)

Saute onions and leeks in a little oil.  Add remaining 
ingredients except for milk and simmer for 30 to 40 minutes.
Cool slightly and blend till very smooth.  Thin with milk, 
if desired.  Serve with a swirl of cream and a mint leaf, or
with croutons.

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