James's Cuban Sweet Pea & Ginger Soup
3 tbl Unsalted butter
1 lrg White onion, diced
4 x Cloves garlic, minced
1 piece fresh ginger, 1/2-inch or 1-inch-long, peeled and grated
2 tbl Flour
1 gal Chicken stock
2 cup Heavy cream, or milk
2 lb Fresh or frozen peas, shelled
Method :
In a large stockpot over medium heat, melt butter. Add onion, garlic and ginger
and saute. while stirring continuously, about 6 minutes. Add flour and continue
to stir until it coats onions evenly. Cook 3 more minutes. Add stock and cream
and stir well. Bring to a boil, then decrease heat and simmer. Cook 20 minutes.
Add peas and partially puree the mixture with a hand held-blender, leaving
chunks of onion and peas. Remove soup from heat and let sit 10 minutes.
Ladle the soup into bowls.
Serves 4.