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      RECIPE TITLE "PEACE SOUP" recipe from Blue Moon Soup. Recipes by Gary Goss, Illustrations by Jane Dyer (Little, Brown, and Company; September 1, 1999)

    yields4 servings time-- difficultyeasy

    Always search and work for peace and friendship. A great start is through cooking this pea soup.


    2 tablespoons butter
    1 small leek, chopped (1 to 1-1/2 cups)
    1 teaspoon minced fresh mint or 1 teaspoon curry powder (2 teaspoons if you love curry)
    1/2 teaspoon grated fresh ginger or 1/3 teaspoon powdered (optional)
    1/4 teaspoon salt
    1/2 teaspoon pepper
    1 10-ounce package frozen peas
    1/2 stalk celery, chopped
    2-1/2 cups milk
    Garnish: fresh mint or carrot curls

    Use leeks in cream soups instead of onions. Leeks taste sweeter.


    1. Melt the butter in a soup pot on medium heat.
    2. Add the leek, mint, ginger if using, salt, and pepper. Saute for about 5 minutes, stirring with a wooden spoon.
    3. Add the peas, carrot, celery, and just enough water to cover them (about 2 cups), and stir.
    4. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
    5. In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
    6. Return the blended soup to the soup pot, and stir.
    7. Ladle into bowls and garnish.

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