Herb soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Shelled peas (or frozen peas |
| Thawed) | ||
| 3 | ounces | Spinach, finely chopped |
| 3 | ounces | Spring onions, finely |
| Chopped | ||
| 1 | tablespoon | Finely chopped fresh |
| Coriander leaves | ||
| 6 | Mint leaves | |
| 2 | pints | Water |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Level plain flour |
| 1 | small | Piece nutmeg, grated |
| 6 | Black peppercorns, ground | |
| 3 | tablespoons | Cream |
Directions
Put all veggies with herbs and water into a pot. Bring to boil, then simmer for about 15 mins until veggies are tender. Transfer to a blender or food processor and blend into a puree. Melt butter and gradually stir in flour. Cook, stirring for 30 secs. Add pureed veg mixture and ground spices and heat for 10 mins.
Beat the cream and stir into soup to heat through or swirl into individual servings. Serve very hot.
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