PREP TIME: 8 min
COOK TIME: 32 min
READY TIME: 40 min
CALORIES: 148 Kcal
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- 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
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.
- Calories: 148 Kcal
- Protein: 7 (g)
- Fat: 5 (g)
- Carbs: 20 (g)