| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 15 |
g |
Butter; ( 1/2oz) |
| 1 |
lg |
Onion; chopped |
| 225 |
g |
Peas; (8oz) |
| 500 |
ml |
Chicken stock; (16floz) |
| 1/2 |
|
Lettuce |
|
|
Chopped fresh mint |
|
|
Salt and pepper |
|
|
Natural yoghurt; (optional) |
| 1 |
sm |
Spri mint or chopped chives to |
|
|
; garnish |
INSTRUCTIONS
Melt the butter in a saucepan and cook the onion gently until softened. Add
the peas and most of the stock, and bring to the boil. Add the lettuce and
mint and simmer for 5 minutes.
Puree in a liquidiser, then return the soup to the pan and season to taste.
Add more stock if the soup is too thick. Serve hot or chilled.
Stir in some natural yoghurt for an extra creamy texture, or swirl it on
top for a pretty effect. Garnish with mint or chives.
This can be frozen successfully, but don't add yoghurt until you reheat the
soup.
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