Chilled English Pea and Mint Soup
Chilled Pea and Mint Soup Recipe
Place the peas in a saucepan with the boiling stock and cook for 2 to 3 minutes, until the peas are a vibrant green and just cooked. Add the mint leaves, lemon juice, the yogurt or crème fraîche and seasoning, and transfer – in batches – to a blender. Blend for about 20 seconds and then push through a fine sieve. Don’t force the purée, though. You should be left with a very smooth liquid, plus a fairly large amount of rough pea purée in the sieve.
Leave both the soup and the purée in the fridge to chill and, when cold, mix the purée with the Greek yogurt and season to taste to make the “hummus”. Place in bowls and top with mint sprigs.
Taste the soup and adjust the seasoning accordingly. Serve either in shot glasses as canapés, or in shallow bowls with a drizzle of double cream as a starter, with the purée on the side and some breadsticks to dip in. The purée will keep in the fridge for up to 3 days; the soup can be frozen for up to 1 month.
Video: हरा मटर और मिंट सूप रेसिपी (Green Peas and Mint Soup Recipe) by Tarla Dalal
13 Necessary Rules for Being Friends WithBenefits
How to (Safely) Travel Alone as aWoman
How to Drive Safely in a Residential Area
How to Make a Cat First Aid Kit
The Truth About COPD and Smoking
Bobbi Brown Long-Wear Eye Collection Spring 2012
Denise Bidot: A Curvy Girl in a Skinny World
How to Make Your Lips Stand Out
Spring-Summer 2015: best images from London shows
That also happens to be where his trial is taking place. Jury selection and opening arguments kicked off on Tuesday, July 31
Christian Louboutin Expanded his Nudes Collection with High-Heeled Sandals