Sunday, August 15, 2010

Spring Pea Soup


This color is amazing.

Spring Pea Soup

1/2 sweet onion
oil
Vegetable stock
2 cups shelled peas
2 sprigs mint (or more, to taste)
Salt
Yoghurt (to taste, I put about 1/2 cup)
Lemon juice

Cook the onion until translucent in a bit of oil. Add about 3 cups of stock. Bring to a boil. Add peas, cook until tender (less than 2 minutes!). Puree with some mint and pass through a sieve. Cool. Add yoghurt, a bit of lemon juice, more mint and salt. Serve cold.

4 comments:

Meats, Roots and Leaves said...

I love peas and mint. This is on my list.

Don said...

This sounds refreshing! Love cold soups.

Lynne said...

LOVE LOVE LOVE your blog! It's simple and beautiful and everything a foodie loves!
Can I add your blog to mine?

you have a new follower!

Marysol said...

Lynne, tellement mon plaisir!!! Je t'ai aussi ajouté au blogroll de thefood.ca (un collectif de blogs d'ottawa)

 
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