Soup

Fresh Pea Soup with Tarragon

Ingredient List

Serves 4
• 1 Tbs. organic olive oil
• 2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
• 1 clove garlic, minced (1 tsp.)
• 2 cups low-sodium organic vegetable broth
• 3 cups fresh or thawed organic frozen peas
• 1 Tbs. organic tarragon leaves
• 3 organic radishes, thinly sliced
Directions
1. Heat oil in saucepan over medium heat. Add leeks, and sauté 7 to 9 minutes, or until soft. Stir in garlic, and cook 1 minute more. Add vegetable broth and 1 cup water, and bring to a simmer. Cook 15 minutes, stir in peas, and cook 1 minute more. Remove from heat, and cool 30 minutes.
2. Purée soup in blender with tarragon leaves until smooth and creamy. Season with salt and pepper. Serve warm or chilled, with sliced radishes on top.

Nutritional Information
Per SERVING: Calories: 139, Protein: 6g, Total fat: 3.5g, Saturated fat: 1.5g, Carbs: 22g, Cholesterol: 8mg, Sodium: 366mg, Fiber: 6g, Sugars: 8g
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LENTIL SOUP

This lentil soup, hearty and aromatic, was developed in the
Moosewood Restaurant kitchen by Choklay Lhamo, who is
Tibetan by birth and who came to Ithaca through the
Tibetan Resettlement Program, as have several of our
coworkers. The recipe is included in Moosewood Restaurant
Daily Special, by the Moosewood Collective.

Serves: 6
Yield: 10 cups
Total cooking time: 45 minutes

1 1/2 cups dried organic lentils, rinsed
6 cups water
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 garlic cloves, minced or pressed
1 fresh chile, seeded and minced
1 carrot, diced
1 potato, diced
2 teaspoons ground coriander
1 teaspoon ground cumin
3 cups undrained canned tomatoes (28 ounces)
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons salt

In a soup pot, bring the lentils and water to a boil;
then reduce the heat, cover, and simmer until tender,
about 20 minutes.

Meanwhile, warm the oil in a saucepan on medium heat
and cook the onions, garlic, and chile for 5 minutes.
Add the carrots, potatoes, coriander, and cumin and cook,
stirring, for another minute. Remove from the heat and set aside.

When the lentils are tender, coarsely chop the tomato’s
right in the can and stir them into the soup pot. Add the
chopped cilantro, salt, and cooked vegetables. Cover and simmer
for at least 10 minutes, until all of the vegetables are tender.