Name: Minted pea soup shots
Cook time: 35 min
Total time: 35 min
Yield: 24
Ingredients: 30 gram (1 ounce) butter; 1 medium_piece leek (350g), white part only, chopped finely; 1 clove garlic, crushed; 1 medium_piece potato (200g), chopped finely; 1 litre (4 cups) chicken stock; 1/2 cup (125ml) pouring cream; 1 kilogram (2 pounds) frozen baby peas; 1/4 cup fresh mint, finely shredded; 1/2 cup (120g) light sour cream freshly cracked pepper

Ingredients

30 gram (1 ounce) butter

1 medium_piece leek (350g), white part only, chopped finely

1 clove garlic, crushed

1 medium_piece potato (200g), chopped finely

1 litre (4 cups) chicken stock

1/2 cup (125ml) pouring cream

1 kilogram (2 pounds) frozen baby peas

1/4 cup fresh mint, finely shredded

1/2 cup (120g) light sour cream freshly cracked pepper

Method

1.Heat butter in a large saucepan over medium heat. Add leek, garlic and potato, cook, stirring, 3 minutes or until leek softens.

2.Add stock and cream, bring to the boil, reduce heat, simmer, covered, for 5 minutes or until potato is tender. Add peas and mint, simmer, 10 minutes. Season to taste, cool 10 minutes.

3.Blend or process soup mixture until smooth, thinning with a little water if soup is too thick. Pour among -cup heatproof glasses, cups or shot glasses. To serve, drop teaspoons of sour cream onto soup, sprinkle with pepper.

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Ingredients

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