Sunday, March 25, 2012

Minty Pea Soup

Serves 6

1 oz (30g) butter or margarine
1 onion, chopped
1 small head of lettuce, shredded
2 lb (900g) shelled fresh green peas or frozen peas, thawed
21/2 pt (1.5 litres) chicken stock
3 tbsp chopped fresh minth
salt and pepper, to taste
6 fl oz (175ml) whipping cream
fresh mint sprigs, for garnishing


STEP 1 : Melt the butter or margarine in a large saucepan. Add the onion and cook until softened, about 5 minutes.

STEP 2 : Stir in the lettuce, peas, stock and mint. Bring to the boil. Reduce the heat to low, cover the pan and simmer 15 minutes.

STEP 3 : Pour the soup into a blender or food processor and process until smooth. Alternatively, purée the soup in a vegetable mill. Return the puréed soup to the pan. Season to taste.

STEP 4 : Stir in two-thirds of the cream and reheat gently. Ladle into bowls and serve with the remaining cream. For a decorative effect, pour a scant tablespoon of cream in a spiral design into the centre of each serving, or stir it in and garnish with sprigs of mint.

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