Chicken Broth with Peas

1) Place bay leaves, onion, peas, peppercorns and water in a large saucepan. Bring to a boil, stirring occasionally. Reduce temperature and simmer without lid until peas are tender. Skim foam from surface while simmering. Remove from heat, cool. Remove bay leaves.

2) Chop excess fat on chicken into small pieces. Heat chicken broth in a saucepan, steam chicken breasts until tender. Take out, drain, keep clear soup. Cut cooled chicken into very narrow strips, set aside.

3) Place pea mixture in baking bowl of food processor form. Process 1-2 min until creamy. Return to cooking pot. Add chicken soup and cilantro. Bring to a boil and serve.

Note: Soup can be prepared several hours ahead. Reheat before serving. ST Instead of peas, lentils can be used for this dish; they soften more quickly. Red lentils do not need to be soaked for one night.

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