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Minted pea soup

Velouté de petits pois à la menthe

Preparation : 10 min Resting : -
Cooking : 10 min Equipment : saucepan, cups
Difficulty :
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for 4 :
250 g (9 oz) frozen peas
250 ml (9 fl oz) chicken stock
5 g sugar
salt and pepper 
1 shallot
100 g (4 oz) single cream
4 fresh mint leaves
1Place the chicken stock in a pan and add the roughly chopped shallot, peas, sugar and a pinch of salt. Bring to the boil and cook for about 10 minutes. Drain and reserve half the cooking liquid.
2Blend in the main bowl fitted with the main blade, and the Blendermix attachment gradually adding he cooking liquid via the feed tube.
3Next, add the cream. The soup should have a smooth consistency. Season with salt and pepper.
4Pour into the cups, snip the mint leaves over the top and serve immediately.

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