| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Sainsbury’s, Sainsbury5 |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Broad beans in pods; or 350g (12oz) |
|
|
; frozen broad beans, |
|
|
; thawed (2lb) |
| 500 |
g |
Peas in pods; or 250g (8oz) |
|
|
; frozen peas, thawed |
|
|
; (1lb) |
| 25 |
g |
Vegetables margarine; (1oz) |
| 1 |
lg |
Onion; finely chopped |
| 900 |
ml |
Vegetable stock; (11 1/2 pints) |
| 2 |
|
Sprigs mint |
| 1 |
|
150 gram car natural yogurt; (5.29oz) |
| 1/4 |
ts |
Curry paste |
| 2 |
tb |
Chopped fresh mint |
INSTRUCTIONS
TO GARNISH
Shell the beans and peas if they are fresh.
Melt the margarine in a saucepan on a low heat.
Mix in the onion and soften it.
Pour in the stock and bring it to the boil.
Put in the beans, peas and mint sprigs. Cover and simmer for 20
minutes.
Remove the mint sprigs.
Work in the rest in a blender or food processor to a smooth, green
pur.e.
Beat the yogurt with the curry paste. Add these to the soup and then
blend again.
Chill the soup for 2 hours.
Serve in individual bowls with the chopped mint scattered over the
top.
Converted by MC_Buster.
NOTES : This soup can be made with either fresh or frozen beans and
peas. It has a thick creamy texture and a flavour that is lightened
by the yogurt.
Converted by MM_Buster v2.0l.
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