Herb soup

Yield: 1 Servings

Measure 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

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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