Cold Minted Pea Soup Recipe
Ingredients
| 1.2 litres/2 pints chicken stock | ||
| 300 ml/ 1/2 pint water | ||
| 1 small onion stuck with 2 cloves | ||
| Garlic | 1 Clove (5gm), peeled | |
| 1 tbls fresh, or 1 tsp dried tarragon | ||
| 1.5 kg/3 lb shelled peas, or frozen petits pois | ||
| 450 ml/ 3/4 pint plain yoghurt | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| 150 ml/ 1/4 pint double or soured cream or strained yoghurt | ||
| Fresh mint leaves to garnish | ||
Directions
Put the chicken stock and water in a saucepan with the onion, garlic, tarragon and peas.
Cook until the peas are just tender.
Remove and discard the onion.
Puree in a blender or food processor, stir in the yoghurt and season to taste.
Chill well, for at least 24 hours.
Stir in the cream or yoghurt.
Alternatively, swirl the cream or yoghurt into the soup just before serving.
Spoon into chilled bowls and top with a sprinkling of chopped mint or a whole sprig.
Cook until the peas are just tender.
Remove and discard the onion.
Puree in a blender or food processor, stir in the yoghurt and season to taste.
Chill well, for at least 24 hours.
Stir in the cream or yoghurt.
Alternatively, swirl the cream or yoghurt into the soup just before serving.
Spoon into chilled bowls and top with a sprinkling of chopped mint or a whole sprig.
Chef
