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Recipes - Pea soup with mint cream
June 2, 2013, 4:11 pm


25g butter

2 shallots, finely chopped

400g peas

350ml chicken stock or vegetable stock

150ml double cream

salt and freshly ground black pepper

1 lime, zest only

2 tbsp mint, finely chopped


Heat a pan until hot, then add butter and shallots and fry over a low heat for 2-3 minutes, until shallots have softened but not coloured.

Add peas and stock and bring to the boil. Reduce heat and simmer for 2-3 minutes.

Allow the soup to cool for a few minutes, then pour into a food processor and blend to a smooth purée. Return the soup to the saucepan.

Add 110ml of cream, and season well with salt and freshly ground black pepper.

Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed.

Fold in the lime zest and mint.

Spoon the soup into serving bowls and add a spoonful of the lime and mint cream to the middle.



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