SERVES: 6
PREP TIME: 8 min
COOK TIME: 32 min
READY TIME: 40 min
CALORIES: 148 Kcal
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INGREDIENTS
- 25 g (1 oz) butter or margarine
- 1 small onion, chopped
- 500 g (1 lb) frozen green peas
- 1/4 teaspoon sugar
- 1.2 litres (2 pints) Chicken Stock
- or Vegetable Stock
- 4 tablespoons chopped fresh mint
- 300 g (10 oz) potatoes, peeled and coarsely chopped
- 150 ml (1/4 pint) semi-skimmed milk
- Salt and white pepper
INSTRUCTIONS
1 Melt the butter or margarine in a saucepan, add the onion and cook over moderate heat until soft but not golden, stirring frequently.
2 Add the peas, sugar, stock and 3 tablespoons of the chopped mint. Stir in white pepper to taste and bring the mixture to the boil. Add the potatoes, lower the heat and simmer, partially covered, for 20-25 minutes.
3 Puree the mixture in batches in a food processor or blender until smooth. Return to a clean saucepan, season with salt, add the milk and stir well. Heat the soup gently without boiling. Serve in heated soup plates or bowls, garnished with the remaining chopped mint.
NUTRITION FACTS
- Calories: 148 Kcal
- Protein: 7 (g)
- Fat: 5 (g)
- Carbs: 20 (g)