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| Pea and mint soup |
ingredients
- 450g/1lb frozen peas
- 900ml/11⁄2pt vegetable stock
- pinch of granulated sugar
- 1 large sprig of fresh mint
- 1 egg yolk
- 50ml/2fl oz single cream
- salt and freshly ground
- black pepper
serves 6
- Put the peas in a large pan with the stock, sugar, mint and a little salt and pepper. Bring to the boil, reduce the heat, cover and simmer for 15 minutes.
- Discard the mint, then purée the mixture in a blender or food processor. Return to the heat.
- Blend the egg yolk with half the cream and stir into the soup. Return the soup to a clean pan and reheat, but do not allow to boil.
- Taste and adjust the seasoning if necessary. Serve garnished with the remaining cream. FD2F304A-A86F
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