COLD MINTED GREEN PEA SOUP
Perfect for those hot days in July when fresh peas are available
 
Ingredients:             4 tablespoons butter
                                4 green onions, chopped
                                1 pound frozen or fresh green peas
                                2 1/2 cups vegetable broth or stock
                                3 tablespoons chopped fresh mint leaves
                                2 1/2 cups milk
                                   salt and freshly ground black pepper to  taste
                                1 pinch white sugar (optional)
                                1/2 cup light whipping cream
                                2 sprigs fresh mint leaves for garnish

Directions
 
     1    Melt butter in a large saucepan or Dutch oven over low heat. Add the 4
     chopped green onions, and cook until softened, but not brown. Stir in the peas,
     vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to
     medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30
     minutes. If you are using frozen peas, 15 minutes is enough.
     2    Using a large slotted spoon, remove about 3 tablespoons of the peas, and set  aside for
     garnish. Pour the soup into a blender or food processor along with the milk, and puree
     until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired.
     Allow the soup to cool to room temperature, then refrigerate until chilled.
      3   Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then
     garnish with reserved peas and sprigs of mint
 

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE