Green Pea and Chicken Soup
This soup is very light and fat free,
yet very flavorful and should be made when green peas are in season and cheap. It's
Chinese in origin, but it's so versatile that it would be comfortable as a first
course in any type of western-style dinner. Alone, it would make a lovely, light
Serves 8 - 10 (small bowls)
½ lb. raw chicken meat (light meat preferred),
finely minced in the food processor
1 lb. shelled, raw peas, minced in the food processor
2 oz. flour
3 cups water
1 cup milk
½ tsp. grated ginger
freshly ground white pepper, to taste
- In a wok or shallow sauce pan, heat
the flour (without any oil or butter) over low heat until it turns light yellow.
Control the temperature carefully and stir constantly to prevent the flour from burning.
- Mix water and milk together.
When the flour is a light yellow, gradually stir in the water/milk mixture (whisking after
each addition) and cook over low heat until the mixture begins to thicken slightly.
- Add the finely minced green peas
and raw chicken and whisk it to distribute these ingredients evenly. Cook 3 - 4
- Add the grated ginger and white
- Serve immediately. Pass
freshly ground white pepper as an additional seasoning.