Busters Recipes

Buttermilk-Pea Potage
To make the bleeding heart garnish, dollop a small amount of yogurt or sour
cream at regular intervals on the soup. Run the tip of a knife or a skewer
through each drop, creating the heart shapes.
1 14-1/2-ounce can chicken broth
2 cups shelled peas or one 10-ounce package frozen peas
1 cup torn spinach
1/4 cup chopped onion
2 teaspoons snipped fresh savory or dill or 1/4 teaspoon dried savory,
crushed, or dillweed
2 teaspoons cornstarch
1 cup buttermilk
Fresh savory or dill (optional)
In a medium saucepan combine chicken broth, peas, spinach, onion, and savory
or dill. Bring to boiling. Reduce heat and simmer, covered, for 10 to 15
minutes (5 to 6 minutes for frozen peas) or until peas are very tender. Cool
mixture slightly.
Place half of the pea mixture and the cornstarch in a blender container or
food processor bowl. Cover and blend or process until smooth. Repeat with
remaining pea mixture. Return all the pea mixture to saucepan. Cook and stir
until thickened and bubbly. Cook and stir for 1 minute more. Stir in
buttermilk; heat through.
Ladle soup into bowls. If desired, garnish with additional savory or dill.
Makes 4 servings.

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