Pea and carrot minted soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Fresh Peas, Can Use Frozen |
| 2 | Carrots, Peeled And Sliced | |
| 2 | Leeks, Or 1 Onion, Chopped | |
| 5 | cups | Vegetable Or Chicken Stock |
| 1 | tablespoon | Sugar |
| 8 | Fresh Mint Leaves | |
| 3 | tablespoons | Butter, Margarine Or Oil Of Choice |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Milk |
| Salt And Pepper, To Taste | ||
| Fresh Mint Leaves, For Garnish | ||
Directions
1. Place prepared vegetables in the soup pot and add stock. Bring soup to a boil, add the sugar, mint leaves, salt, and pepper, and then cover the pot.
Simmer the soup over low heat for 30 minutes.
2. Blend the soup in a blender or food processor until it is thoroughly pureed.
3. Melt the butter in a separate pot. Add the cornstarch and stir occasionally until turns into a paste. Add the milk and continue stirring until it thickens.
4. Add the sauce to the pea soup and blend thoroughly. Reheat the soup and serve it hot with a few mint leaves on the top of each serving as garnish.
(This soup can also be refrigerated for a few hours and served cold).
Recipe by: Twelve Months of Monastery Soups. p. 110 Posted to MC-Recipe Digest V1 #648 by Sue <suechef@...> on Jun 24, 1997