Fresh pea soup with mint

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
2 mediums Yellow onions; peeled and diced
1½ teaspoon Salt
½ teaspoon Freshly-ground black pepper
2 \N Garlic cloves; minced or pureed
2 mediums Yukon Gold potatoes; peeled, sliced thin
5 cups Chicken stock
16 ounces Frozen baby peas
⅓ cup Sour cream
3 tablespoons Freshly-chopped mint

Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently.

Stir in the fresh mint and serve. This recipe yields ?? servings.

Comments: In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro).

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6344 broadcast 12-31-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

01-12-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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