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Ingredients (nutrition)
- 1 lb frozen peas
- 1 1/2 pt vegetable stock
- 1 large sprig of fresh mint
- pinch of granulated sugar
- 1 egg yolk
- 2 fl oz single cream
- salt and ground black pepper to taste
Cooking Instructions
- Add the peas, stock, mint, sugar and a pinch of salt and pepper in a large heavy saucepan.
- Bring to the boil, reduce the heat, cover and simmer for 20 minutes.
- Remove the mint and blend the mixture in a blender to form a smooth puree. 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 under low heat.
- Before serving, top the soup with remaining cream to garnish.
Servings: 6
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