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Minted pea soup

Minted pea soup
 

Preparation : 15 min Resting : 2 hr
Cooking : 10 min Equipment :
Difficulty :
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Serves 6 :
500 g frozen peas
5 mint leaves
200 ml single cream
1 litre chicken stock
2 tsp sea salt
pepper
1Cook the peas in the stock for about 10 minutes.
2Set aside ¾ of the stock and pour the peas and the rest of the stock into the blender jug. Add the mint leaves, cream, salt and pepper.
3Turn the selector to the "soups" setting and liquidise for 1 minute. Use the spatula if necessary. You can add a little cooking liquid if you prefer a thinner consistency.
4Allow to cool, then chill for 2 hours in the refrigerator.

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