Name: Pea, mint and sour cream soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 large white onion, finely chopped; 2 clove garlic, crushed; 2 small vegetable stock cubes; 3 cup water; 800 gram frozen green peas; 1/4 cup mint leaves, plus extra, to serve; 1 teaspoon finely grated lemon zest; 1/4 cup light sour cream, plus 1/3 cup extra, to serve; freshly cracked black pepper, to sprinkle

Ingredients

1 tablespoon vegetable or olive oil

1 large white onion, finely chopped

2 clove garlic, crushed

2 small vegetable stock cubes

3 cup water

800 gram frozen green peas

1/4 cup mint leaves, plus extra, to serve

1 teaspoon finely grated lemon zest

1/4 cup light sour cream, plus 1/3 cup extra, to serve

freshly cracked black pepper, to sprinkle

Method

1.Heat oil in a large saucepan over moderate heat.

2.Add onion; cook, stirring, 5 minutes, or until softened. Add garlic; cook, stirring, 1 minute, or until fragrant.

3.Add crumbled stock cubes and water; bring to the boil. Add peas; reduce heat. Simmer 4 minutes, or until tender. Remove pan from heat; cool.

4.Add mint, zest and sour cream. Blend or process soup in a blender or food processor, in batches, until smooth, adding a little more water if too thick.

5.Transfer soup to a bowl. Cover; refrigerate until soup is well chilled.

6.To serve, stir soup until well combined, then divide among serving bowls. Serve topped with extra sour cream, extra mint and sprinkled with pepper.

Add mint to the cooled (not hot) soup so it doesn’t discolour.
Note

Woman's Weekly Food

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Ingredients

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