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Cold Minted Pea Soup

Whats.Cooking's picture
Ingredients
  Chicken stock 1 1⁄4 Liter
  Water 1⁄2 Pint (300 Milliliter)
  Onion 1 Small, stuck with 2 cloves
  Cloves 2 (For Sticking Into Onion)
  Garlic 1 Clove (5 gm), peeled
  Fresh tarragon/1 teaspoon dried tarragon 1 Tablespoon
  Shelled peas/Frozen petits pois 3 Pound (1.5 Kilogram)
  Plain yogurt 3⁄4 Pint (450 Milliliter)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Double cream/Soured cream / strained yoghurt 1⁄4 Pint, strained (150 Milliliter)
  Fresh mint leaves 10 (To Garnish)
Directions

Put the chicken stock and water in a saucepan with the onion, garlic, tarragon and peas.
Cook until the peas are just tender.
Remove and discard the onion.
Puree in a blender or food processor, stir in the yoghurt and season to taste.
Chill well, for at least 24 hours.
Stir in the cream or yoghurt.
Alternatively, swirl the cream or yoghurt into the soup just before serving.
Spoon into chilled bowls and top with a sprinkling of chopped mint or a whole sprig.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Pea
Interest: 
Party, Healthy
Cook Time: 
20 Minutes
Servings: 
4

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