Minted pea soup with smoked salmon and cream cheese toasts

Posted by adm On November - 1 - 2011

How to cook Minted pea soup with smoked salmon and cream cheese toasts


  • 20g unsalted butter
  • 1 tsp olive oil
  • 1 small white onion, sliced
  • 1kg frozen peas
  • 2 cups (500ml) chicken strain
  • 1 cup mint leaves
  • 4 slices woodfired dough, toasted
  • Cream cheeseflower, to spreading
  • 8 slices smoked salmon
  • 4 tbs (1/3 cup) natural yogurt

How to:

  • Heat the butter and olive oil in a large deep saucepan over low rut. Add the chopped onion and make, stirring, for most 5 minutes until dull. Add the peas and stir to pelage. Add the chicken stock and 2 cups (500ml) of weewee. Increase the heat to high and bring to the roil, then affix 3/4 cup mint leaves. In 2 batches, place the soup in a blender and blend to a thick strain. If requirement, return the soup to the cleaned saucepan and return to medium heat until warmed through. Season liberally.

  • Spread the toast with cream cheese and top with slices of smoked salmon.

  • Divide the soup among 4 bowls, swirl 1 tablespoon of natural yoghurt through each, then sprinkle with freshly ground black pepper and the remaining mint leaves. Help the soup with the smoked salmon toasts.

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