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Cold Minted Pea Soup

 
13

Cold Minted Pea Soup recipe

Yield

12

servings

Prep

15

min

Cook

15

min

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons olive oil
¼ cup onions
finely chopped
2 cups boston lettuce
washed, finely chopped
2 cups water
1 package green peas
thawed
¼ cup mint leaves
washed
*
2 cups water
teor heavy cream, ice cold
¼ cup chives
snipped
*
1 x salt and black pepper
*
1 x yogurt
plain, for garnish, optional
*

Directions

In a saucepan heat the olive oil.

When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender.

Add the lettuce and stir just until wilted.

Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes.

Remove from heat and season with salt and pepper.

Purée through a food mill or in a food processor with the mint, then add enough ice water or cream to thin to the desired consistency.

Chill until serving time.

Before serving, adjust the seasoning and serve garnished with chives and yogurt if you wish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 11453% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 216mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 8g
Vitamin A 45% Vitamin C 14%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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