Pea and Mint Soup Veg CD
SP Swedish 30mins
6 Cold Vegetarian Vegetables Soups Starter
Sprigs of Mint
Onions, peeled and chopped
tbsp Olive Oil
Garlic Clove, crushed
Sparkling White Wine
pints Strong Vegetable Stock
and White Pepper
tbsp Elderflower Cordial
Sauce to Taste
Greek Yoghurt to serve
Remove the mint leaves from the stalks, reserving both the stalks and
Heat the oil in a saucepan, add the onions, garlic and mint stalks and sauté
gently until softened.
Add white wine to the pan, bring to the boil then continue to cook until the
wine has almost evaporated.
Add the stock, cream and peas and simmer for about 10 minutes.
Remove the mint stalks and cool a little. Transfer
the soup to a food processor or blender and process until very smooth. Chill.
To serve - Season to taste with
salt and pepper, stir
in the elderflower cordial and a few drops of Tabasco then swirl some yogurt into the
soup. Chop the reserved mint
leaves, sprinkle on top and serve cold.
Soup Recipes | Summer Recipes
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