Green Pea Soup with Mint and Cream

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Green Pea Soup With Mint And Cream

 

Recipe By :Rose Elliot

Serving Size : 0 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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25 grams butter or 2 tbsp oil if you're planning to serve it

chilled -- (1 oz)

1 onion -- peeled and chopped

900 grams frozen peas -- (2 lb)

1 1/4 litres 92 pints) light vegetable stock or water

a few sprigs of thyme -- if available

sea salt

freshly ground black pepper

150 milliliters single cream - optional -- (5 fl oz)

2 tablespoons chopped fresh mint

 

Melt the butter or oil in a large saucepan and add the onion; fry for 5-7

minutes until fairly soft but not browned, then put in the peas and cook for

a further 2-3 minutes, stirring often. Pour in the stock or water, add the

thyme, and bring mixture up to the boil, then turn the heat down, put a lid

on the saucepan and leave to simmer or about 20 minutes until the vegetables

are soft. Liquidize, then sieve, pushing through as much of the pea puree

as you can. Tip the soup back in the saucepan and season carefully with

salt and pepper. Reheat, then serve in bowls, swirling a spoonful of cream

over the top of each, if using, and sprinkling with the chopped fresh mint.

 

Source:

" Rose Elliot's Complete Vegetarian Cookbook "

Copyright:

" Rose Elliot "

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Per Serving (excluding unknown items): 740 Calories; 4g Fat (4.1% calories

from fat); 49g Protein; 134g Carbohydrate; 45g Dietary Fiber; 0mg

Cholesterol; 1015mg Sodium. Exchanges: 8 Grain(Starch); 2 Vegetable.

 

NOTES : Frozen peas make a vivid green soup with a very smooth texture. It

looks lovely swirled with cream and flecked with dark green chopped mint,

and is god either hot or chilled.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0