Chilled (Canned or Fresh) Pea and Mint Soup
photo by kiwidutch
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 900 g fresh peas (2 lb) or 450 g frozen peas (1 lb)
- 50 g butter (2 oz) or 50 g margarine (2 oz)
- 1 onion, roughly chopped
- 570 ml milk (1 pint)
- 570 ml chicken stock (1 pint)
- 3 large mint sprigs
- mint (to garnish)
- 1 pinch caster sugar
- salt (to taste)
- pepper (to taste)
- 150 ml single cream (5 fl oz)
directions
- Shell the fresh peas.
- Melt butter in a saucepan and gently saute the onion until it is soft but not brown.
- Remove the onion mixture from the heat and mix in the milk, stock, peas, 2-3 mint sprigs, sugar, salt and pepper. Bring to the boil, Stirring regularly (if using frozen peas add them now, straight from frozen, no need to thaw them first).
- Simmer, covered for about 30 minutes or until the peas are really tender. Let it cool just a little bit, then purée the mixture using a food processor , blender or by rubbing though a fine sieve.
- Add fresh cream to the purée, mix well and then chill for 2 hours.
- Serve chilled, garnished with sprigs of fresh mint.
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Reviews
-
When I first saw the word 'canned' in the title of this recipe, I thought, "No way am I using canned peas in this!" And then, alas, no way did I have to! Used frozen peas this time around, & used the suggested vegetable stock since I was serving it to a couple of vegetarians! I enjoyed the taste of this chilled soup ~ A nice change from the usual soup! Thanks for another GREAT recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
RECIPE SUBMITTED BY
kiwidutch
Netherlands