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Print this Recipe    Pea Mint

Cold pea and mint soup with broad bean salad
Serves 4

900ml vegetable stock
1 clove garlic, crushed with a little salt
4 spring onions, sliced
1 tbsp vegetable oil
450g shelled fresh peas (or frozen if necessary)
1 tbsp caster sugar
2 tbsp chopped mint leaves
salt and ground white pepper
300ml single cream
175g broad beans, weighed after podding and skinning
3 tbsp extra virgin olive oil
1 tbsp lemon juice
3 tbsp grated parmesan

Heat the vegetable stock. In another saucepan cook the garlic and
spring onions in the vegetable oil until the onion is soft but not
brown. Add the peas, and sugar, and pour over the boiling stock.
Cook for 12 minutes if you are using fresh peas, 4 minutes if
frozen. In a liquidiser blend the soup with the mint. Season to
taste and cool. When sufficiently chilled add the cream. Just before
serving combine the broad beans with the oil and lemon juice. Season
with salt and plenty of ground black pepper. Fold in the parmesan.
Make a small pile of the salad in the centre of four soup plates,
pour the soup around and serve immediately.


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