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Cold Minted Pea Soup Recipe
|Chicken stock||1 1⁄4 Liter|
|Water||1⁄2 Pint (300 Milliliter)|
|Onion||1 Small, stuck with 2 cloves|
|Cloves||2 (For Sticking Into Onion)|
|Garlic||1 Clove (5 gm), peeled|
|Fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Shelled peas/Frozen petits pois||3 Pound (1.5 Kilogram)|
|Plain yogurt||3⁄4 Pint (450 Milliliter)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Double cream/Soured cream / strained yoghurt||1⁄4 Pint, strained (150 Milliliter)|
|Fresh mint leaves||10 (To Garnish)|
Calories 614 Calories from Fat 210
% Daily Value*
Total Fat 24 g36.3%
Saturated Fat 3.2 g16.2%
Trans Fat 0 g
Cholesterol 21.1 mg
Sodium 754 mg31.4%
Total Carbohydrates 71 g23.8%
Dietary Fiber 18.8 g75.2%
Sugars 29.7 g
Protein 31 g62.9%
Vitamin A 61.5% Vitamin C 239.2%
Calcium 27.1% Iron 41.4%
*Based on a 2000 Calorie diet
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.