1/2 cucumber, juiced
1 medium onion
3 cloves garlic, minced
1 dash salt
3 tablespoons lemon juice
1/2 teaspoon lemon zest
2 cups chopped fresh parsley
2 tablespoons olive oil
1 packet fresh lemon grass (Sr.)
1/4 teaspoon ground black pepper
3 (5 ounce) cans sliced fresh mushrooms, drained
3 cloves garlic, minced
1/3 cup chopped fresh parsley,
2 tablespoons olive oil
In a small bowl, mix the cucumber, onion, garlic, salt, lemon juice, lemon zest, parsley, lemon grass, black pepper and mushrooms. Transfer a portion of the mixture to a saucepan. Stir gently to create a consistency that resembles cream. Refrigerate, stirring occasionally, until soup is slightly thickened.
Place portion of soup mixture in a slow cooker, and pour about 1/2 of the lemon grass into the bottom of the slow cooker. Mix gently with the lemon grass mixture, and then pour the dry into the gelatin mixture. Mix gently with the marinade, and pour into bowls, filling to 1/4 inch.
Place peas in a shallow dish, and brush with olive oil. Sprinkle the parsley and lemon grass over the peas, mixing well. Stir wine and lemon grass mixture back into the slow cooker and drizzle over all. Stir to drizzle and coat all ingredients. Cover, and cook on Low for 8 to 10 hours.