Chicken Recipes

GREEN PEA AND MINT SOUP

This soup is equally delicious cold. Instead of reheating it after pureeing, let it cool and then chill lightly in the fridge. Stir in the swirl of cream just before serving.

INGREDIENTS
4 tablespoons butter
4 scallions, chopped
4 cups fresh or frozen peas
2 1/2 cups homemade or canned chicken stock
2 large mint sprigs
2 1/2 cups milk pinch of sugar (optional) salt and pepper light cream, to serve small mint sprigs, to garnish

SERVES 4

1. Heat the butter in a large saucepan, add the scallions, and cook gently until softened but not colored.

2. Stir the peas into the pan, add the stock and mint and bring to a boil. Cover and simmer very gently for about 30 minutes for fresh peas, or 15 minutes if you are using frozen peas, until the peas are very tender. Remove about 3 tablespoons of the peas, using a slotted spoon, and put to one side for the garnish.

3. Pour the soup into a food processor or blender, add the milk and purée until smooth. Then return the soup to the pan and reheat gently. Season to taste, adding a pinch of sugar, if liked.

4. Pour the soup into individual bowls. Swirl a little cream into each, then garnish with mint and the reserved peas.