Recipe for Chilled, Pea Cucumber & Mint Soup

January 24, 2015 by
Filed under: France 

Pea cucumber & mint soup

Chilled pea mint & cucumber soup

Chilled pea mint & cucumber soup

Due to public demand Aileen has written her recipe below for her chilled pea cucumber & mint soup. Our bike guests really enjoy this after a warm day in the saddle.

Recipe for Mas de Flory Chilled Pea, Cucumber & Mint Soup

Serves 4-6

3 spring onions (scallions)

1 clove of garlic

250 g frozen petits pois

400 ml light chicken stock

½ cucumber

Bunch of fresh mint, chives, parsley

200 ml creamy natural yogurt

Olive oil, butter

Salt, pepper, squeeze of lemon juice

Soften the finely chopped spring onions and garlic in the olive oil and butter for 5 mins.

Add the frozen peas and heat through

Add the chicken stock and bring to a simmer. Cook for 5 – 8 minutes then set aside to cool.

Blitz the soup with the chopped cucumber and fresh herbs in a liquidizer.

Add the natural yogurt and blitz briefly again.

Taste and season with salt and pepper and a squeeze of lemon.

Chill for at least 2 – 3 hours.

To serve, blitz soup again with several ice cubes.

Serve with parmesan croutons and a swirl of natural yogurt.

Parmesan croutons:

Mix small cubes of day old bread with a large spoonful of grated parmesan cheese and 2 tblspns of olive oil. Cook at 200 deg C for 10 mins until golden brown and crisp. Drain on kitchen paper.

Chilled Pea, Cucumber & Mint Soup

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