Tuesday, May 20, 2008

Pea & Mint Soup

Pea and mint soup
serves 6

450g/1lb frozen peas
900ml/11⁄2pt vegetable stock
pinch of granulated sugar
1 large sprig of fresh mint
1 egg yolk
50ml/2fl oz single cream
salt and freshly ground black pepper

• Put the peas in a large pan with the stock, sugar, mint and a little salt and pepper. Bring to the boil, reduce the heat, cover and simmer for 15 minutes.
• Discard the mint, then purée the mixture in a blender or food processor. Return to the heat.
• Blend the egg yolk with half the cream and stir into the soup. Return the soup to a clean pan and reheat, but do not allow to boil.
• Taste and adjust the seasoning if necessary. Serve garnished with the remaining cream.

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