Chilled Mange Tout and Mint Soup
Wednesday, 25th July 2012
For really warm days there is nothing more refreshing than this soup.
Ingredients
4450g (1 lb.) Mange Tout Peas,topped and de stringeor the same weight of frozen Petits Pois)
2 medium potatoes
1 bunch scallions
60g (2 oz.) butter
600ml (1pt.) vegetable stock or water
1 small bunch fresh mint
salt and pepper
1 tub fromage frais.
Method
Peel the potato and cut into dice. Chop the scallion Sweat these with the butter either in a covered pan over a low heat, or in the microwave in a covered bowl.
Tip these into a pan when soft and pour over the stock or water. Bring to the boil and add the topped and tailed peas, (or the petits pois). Boil together until soft and then liquidize adding the mint at this stage.
Push the mixture through a sieve to remove all strings from the peas and season well before chilling.
Serve chilled with a spoonful of fromage floating on top.
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