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 summer lunch.

Serves 8 - 10 (small bowls)

Ingredients:

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

Preparation:

• 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 minutes.
  
• Add the grated ginger and white pepper.

• Serve immediately.  Pass freshly ground white pepper as an additional seasoning.