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)


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
tsp. grated ginger
freshly ground white pepper, to taste