Pea & Mint Soup
Serves 6
Ingredients:
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.
Serves 6
Ingredients:
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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