Cold Minted Pea Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1/4 cup: Finely chopped onion,
2 cup: Finely chopped washed Boston,
Lettuce leaves,
2 cup: Water,
1 package: , (10 ounces) thawed frozen
Tiny peas,
1/4 cup: , (packed) washed mint leaves
2 cup: Ice water or heavy cream,
1/4 cup: Snipped chives,
Salt and freshly ground,
Black pepper,
Plain yogurt for garnish,
Optional,
Directions:
In a saucepan heat the olive oil. When hot, add the onion, cover and
simmer gently for about 3 to 4 minutes or until tender. Add the
lettuce and stir just until wilted. Add the 2 cups of water and peas
and bring just to a boil and cook for 3 to 4 minutes. Remove from
heat and season with salt and pepper. Puree through a food mill or in
a food processor with the mint, then add enough ice water or cream to
thin to the desired consistency. Chill until serving time. Before
serving, adjust the seasoning and serve garnished with chives and
yogurt if you wish
Yield: 4 servings
COOKING MONDAY TO FRIDAY SHOW #MF6728
Source from luhu.jp
simmer gently for about 3 to 4 minutes or until tender. Add the
lettuce and stir just until wilted. Add the 2 cups of water and peas
and bring just to a boil and cook for 3 to 4 minutes. Remove from
heat and season with salt and pepper. Puree through a food mill or in
a food processor with the mint, then add enough ice water or cream to
thin to the desired consistency. Chill until serving time. Before
serving, adjust the seasoning and serve garnished with chives and
yogurt if you wish
Yield: 4 servings
COOKING MONDAY TO FRIDAY SHOW #MF6728
Source from luhu.jp
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