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4 tbsp. butter
Heat butter in a large saucepan. Gently fry the onions until just softened (not coloured).
Stir in peas. Add stock, mint. Bring to boil. Simmer gently for 30 minutes for fresh peas, 15 minutes for frozen.
Remove 3 tbsp. of peas for garnish (optional).
Pour the soup into a blender. Add milk. Puree until smooth. Return to pan and reheat gently. Season with salt, pepper and sugar.
Serve hot or chilled with a swirl of cream and garnish with mint sprigs and reserved peas.
Posted by Melissa Shenker
Nutritional Info Per Serving: N/A
4 spring onions chopped
4 cups fresh or frozen peas
2-1/2 cups pareve chicken or vegetable stock
2 large fresh mint sprigs (I used na'na)
2-1/2 cups milk (you can use soy or rice milk)
Pinch of sugar (optional)
Salt and ground black pepper
Single cream, to serve (I skipped this)
Mint sprigs to garnish (I skipped this)