The original recipe was for Broad beans and mint soup, I couldn't find Broad beans in Safeway and QFC so used Petite Peas instead. Tastes good but I am still curious to taste broad beans and mint soup :)
Ingredients:
2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
2 potatoes diced
450 g petite peas or broad beans
850 ml vegetable stock
2 tbsp freshly chopped mint
salt and pepper
fresh mint sprigs and yogurt to garnish
1. Heat the oil in a large saucepan and saute the onion and garlic for 2-3 minutes until softened.
2. Add the potatoes and cook for 5 minutes, stirring well. Stir in the peas(or broad beans) and the stock, cover and simmer for 30 minutes or until the peas and potatoes are tender.
3. Reserving a few vegetables place the remainder of the soup in a food processor or blender and puree until smooth.
4. Return the soup to a clean saucepan and add the reserved vegetables and mint. Serve garnished with swirls of yogurt and sprigs of fresh mint.
Showing posts with label Peas. Show all posts
Showing posts with label Peas. Show all posts
4 tablespoons butter
2/3 cup very thinly sliced leeks
3.5 cups frozen peas
1 and a three fourth cups finely diced boiled potato
2 quarts good quality vegetable broth
1 tablespoon shredded fresh mint plus a few sprigs for garnish
salt and pepper
1. Melt the butter in a pan. Add the leeks and saute slowly for 3 to 4 minutes. Add the peas and potato and toss together
2. Add the stock and bring to a boil. Lower the heat and simmer for 15 minutes. Season to taste.
3. Puree half the soup in a blender until very smooth. Return to the pan with the remaining soup. Mix well, then add the mint and heat through.
4. Spoon some soup into each of 4 warmed bowls and garnish with mint sprigs.
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