PEA SOUP WITH MINT

INGREDIENTS:
30 ml butter
250 ml coarsley chopped spring onions
500 g frozen green peas
750 ml chicken stock
500 ml water
15 ml lemon ? juice
Salt and pepper
15 ml olive oil
30 ml thinly sliced mint
100 g store-bought croutons

METHOD:

Fry onions in butter until soft.
Add peas, stock and 2 cups water. Boil. Reduce heat and simmer for 10
minutes.
Remove from heat, leave to stand for 15 minutes, stir in lemon juice, salt
and pepper.
Place pea mixture in a blender, blend until smooth. (Blend in 2 batches).
Sieve the soup to create a smooth consistency.

Serve warm!
Drizzle with olive oil. Top with croutons and mint.

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