Minted Pea Soup Chilled
|Chicken stock||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Mint||1⁄4 Cup (4 tbs) (3 Large Sprigs)|
|Fresh peas||3 Cup (48 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
1 Bring chicken stock, water and mint to a boil.
2 Drop peas and onions into rapidly boiling stock.
3 Cover and cook peas at a slow boil until tender (no longer than 12 minutes).
4 Cool and work through a food mill, using the finest disc. (Note: a blender will not do in this case. The outer skins of some peas are tough and won't blend well.)
5 Stir the cream into the puree.
6 Salt to taste.
7 Chill the soup in a pitcher.
8 If the soup separates, simply stir it well before pouring into chilled bowls.
9 Top with whipped cream and a small mint leaf sprig
Calories 240 Calories from Fat 114
% Daily Value*
Total Fat 13 g20%
Saturated Fat 7.4 g36.9%
Trans Fat 0 g
Cholesterol 44.7 mg14.9%
Sodium 286.4 mg11.9%
Total Carbohydrates 22 g7.3%
Dietary Fiber 5.9 g23.6%
Sugars 8.5 g
Protein 10 g19.5%
Vitamin A 27.4% Vitamin C 75.6%
Calcium 5.8% Iron 11.1%
*Based on a 2000 Calorie diet