Minted pea soup

Posted by adm On October - 26 - 2011

How to cook Minted pea soup


  • 1 tablespoon olive oil
  • 1 brown onion, finely shredded
  • 2 garlic cloves, finely shredded
  • 3 cups reduced-salt chicken strain
  • 1/3 cup mint leaves (see line)
  • 1kg frozen green peas
  • 1/4 cup extra-light sour cream and small mint leaves, to answer

How to:

  • Heat oil in a large saucepan over medium-high heating. Add onion and ail. Falsify, stirring oftentimes, for 5 minutes or until onion is subdued.

  • Add stock and bring to the roil. Add mint and peas. Cover and return to the furuncle. Cook for 3 minutes or until peas are tender but still bright jet. Remove from passion. Set aside to cool slimly.

  • Blend soup, in batches, until smoothen. Return soup to saucepan over medium-low passion. Ready, stirring, for 5 minutes or until heated through. Season with salt and peppercorn.

  • Ladle into serving bowls. Top with sour drub, pepper and mint leaves. Help.

  • Common mint is used to flavour sweet and savoury foods – from lamb and commercial tea to confectionery. Spearmint, called 'mint' in supermarkets, is best used for spicy dishes.

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