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- 2 lb. original peas, shelled, or 10 oz.frozen
- 2 3/4 C vegetable stock
- 2 3/4 C cool water
- kosher salt to taste
- pepper to taste
- 8 tsp. sugar
Directions
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- Step 1Boil peas for roughly 10 minutes until gentle. Drain and dump into bowl of ice water (this could occasionally possibly well defend them inviting inexperienced). Drain again.
- Step 2Duvet peas in pot with stock and funky water. Season with salt and pepper.
- Step 3Pour combination into blender, add sugar, and puree on medium high lope. Inspire hot or cool.
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