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Pea and Mint Soup.

50g (2 oz.) Butter
1 lge Onion
2 lge. Potatoes
225g (8oz.) Frozen Peas (or fresh if you can find them)

1 pt. Chicken or Vegetable stock (or water)
1 handful Fresh Mint.
2 tablespoons thick plain yoghurt.

Peel and slice the onions and potatoes.
Sweat these slowly with the butter in a lidded pot until soft
Add the stock and bring to the boil.
When boiling well add in the peas and all but about six leaves of the mint.
Boil together for about 5 minutes.
Take off the heat and liquidise.
Put a teaspoon of mint in each bowl before serving and then
chop the remaining mint and scatter over the top of each bowl.

(This can also be served well chilled on a hot day)

June 29, 2010 12:02 PM | 0 Comments
  Martin Dwyer
Consultant Chef