* Exported from MasterCook *
Green Pea and Mint Soup
Recipe By :The Best of British by Hilaire Walden; 1994
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter -- (50 g/2 oz)
4 spring onions -- chopped
[scallions or green onions]
1 pound peas -- (450 g)
[fresh or frozen]
2 1/2 cups chicken stock -- (600 mL/1 pint)
or vegetable stock
2 large mint sprigs
2 1/2 cups milk -- (600 mL/1 pint)
1 pinch sugar -- optional
Salt and pepper
Single cream -- to serve
[cereal cream or half & half]
1 Small mint sprigs -- to garnish
Heat the butter in a large saucepan. Add the spring onions and
cook gently until softened but not coloured.
Stir in the peas, add the stock and mint; bring to the boil.
Cover and simmer very gently for about 30 minutes for fresh peas or
15 minutes for frozen peas (just long enough for the peas to be very
tender).
Remove about 3 tablespoons (45 mL) of the peas with a slotted spoon
and set aside for garnish.
At this point the soup can be frozen for up to two months if desired.
Allow to thaw in the refrigerator before the next step.
Pour the soup into a food processor or blender; add the milk and
puree until smooth.
Return to the pan and reheat gently.
Season to taste, adding a pinch of sugar if desired.
Author's note: This soup is equally delicious cold. Instead of
reheating it after pureeing, leave it to cool, then chill lightly in
the refrigerator before serving.
From The Best of British by Hilaire Walden; Anness Publishing
Limited, London; 1994/2000.
Hallie's note: It would probably up the cholesterol a fair bit but
I think this could be interesting made with unsweetened coconut milk
or half coconut milk half 1% cow's milk and instead of the cream for
garnish drizzle a little bit of the thick coconut "cream" on top.
You might also try some different herbs such as a bit of bergamot
(a herb in the mint family) or chopped chives instead of the regular
mint. There are all kinds of possibilities for variation here.
The soup should be thick enough that for cold serving you could
garnish with a bright red cranberry nestled on a few mint leaves
set on the top of each bowl (or a few red pepper sprinkles - hot or
sweet peppers - could also be interesting). hmmmmm :)
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 29 June 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 306 Calories; 17g Fat (50.8%
calories from fat); 12g Protein; 25g Carbohydrate; 6g Dietary Fiber;
52mg Cholesterol; 1542mg Sodium. Exchanges: 1 Grain(Starch);
0 Vegetable; 1/2 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
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