Vegan Soul Kitchen by Bryant Terry

Author:Bryant Terry
Language: eng
Format: mobi, epub
Publisher: Da Capo Press
Published: 2010-05-25T20:00:00+00:00

Coarse sea salt

1½ cups cleaned (page 99) and thinly

sliced leeks (white and tender green

parts)

2¼ pounds green peas in pod (will yield

about 3 cups peas), shelled (3 cups

frozen can work)

2 tablespoons extra-virgin olive oil

Freshly ground black pepper

• Bring 3 quarts of water to a boil in a large pot over high heat and add 1 tablespoon of salt. Add the leeks and the green peas, bring back to a boil, and cook, uncovered, for 3 minutes, until softened.

• Remove 6 tablespoons of the cooking liquid, add it to a small bowl, and set aside.

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