Chef Tom Stiles Culinary Institute of Michigan WXMI

11:18 a.m. AKDT, March 16, 2012
Spring Pea Soup
 
1 bag frozen peas (Meijer)
3 cups vegetable stock (Meijer all natural)
1/2 cup white cooking wine
1/4 cup heavy cream
1 onion (chopped)
5 garlic gloves (chopped)
dried thyme (1 teaspoon)
olive oil (2 tablespoon)
salt/pepper
 
Saute onion, garlic, thyme in olive oil over medium heat for 5 minutes.  Add white cooking.  Cook for 2 minutes.  Add vegetable stock and frozen peas.  Cover.  Cook until peas are tender.  Blend.  If using a blender work in smal add batches.  Add cream.  Season
 
 
Corned Beef Sandwich
 
Leftover corned beef
1 head green cabbage
Swiss Cheese