Mango Mustard

Directions for: Green Pea Soup

Ingredients

cup unsalted butter (60 ml)

1 cup finely chopped onion (250 ml)

cup finely chopped celery (125 ml)

1 garlic clove, peeled and finely chopped

1 2 ⅕ lb(s) bag frozen peas (1 kg)

4 cup chicken stock (1 L)

2 cup water (500 ml)

2 large sprigs Italian parsley

4 large sprigs of fresh mint

1 large sprig fresh thyme

Salt and pepper, to taste

cup whipping cream (125 ml)

2 Tbsp chopped fresh mint (30 ml)

Directions

1. Melt the butter in a large pot, over medium-high heat. When hot add the onion, celery, garlic and season. Saut until the onions are soft but not brown. Add half of the bag of peas, stock, water and season. Tie the herbs into a bundle and add to the pot. Thaw the remaining peas at room temperature.

2. Simmer the soup for 10 minutes or just until the peas are cooked.

3. Remove the herb bundle and discard. Ladle some of the hot soup into a blender, add a large handful of the thawed peas and season. Puree the soup until it is a smooth puree. Pass the puree through a fine strainer into a clean soup pot. Process the remaining soup in the same manner.

4. Just prior to serving, gently heat the soup through. Do not boil or cook for too long or the finished soup will loose its vibrant green colour.

5. Ladle the soup into bowls and garnish with a drizzle of cream and chopped fresh mint. The soup can also be enjoyed cold.

See more: Soup, Herbs, Winter, North American, Lunch, Vegetables, Dinner, Eggs/Dairy, Saute, Appetizer, Chicken