Sunday, 15 July 2012

Pea & Mint Soup

Pea & Mint Soup

Serves 6


450g/1lb frozen peas

900ml/11⁄2pt vegetable stock

Pinch of granulated sugar

1 large sprig of fresh mint

1 egg yolk

50ml/2fl oz single cream

Salt and freshly ground black pepper

Preparation Method:

Put the peas in a large pan with the stock, sugar, mint and a little salt and pepper. Bring to the boil, reduce the heat, cover and simmer for 15 minutes.

Discard the mint, then puree the mixture in a blender or food processor. Return to the heat.

Blend the egg yolk with half the cream and stir into the soup. Return the soup to a clean pan and reheat, but do not allow to boil.

Taste and adjust the seasoning if necessary. Serve garnished with the remaining cream.

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