Green pea soup with mint pistou
AWW Cookbooks Soup
Green pea soup with mint pistou, pea, soup, mains, starters, entree, lunches, easy recipes, winter meals
INGREDIENTS
Recipe from The Australian Women’s Weekly Cookbook, Soup, ACP Books, RRP $12.95.
1 tablespoon olive oil
1 small (200g) leek, sliced thinly
1 clove garlic, crushed
2 large (600g) potatoes, chopped coarsely
3 cups (360g) frozen peas
3 cups (750ml) water
2 cups (500ml) vegetable stock
Mint pistou
2 cups loosely packed fresh mint leaves
¼ cup (20g) finely grated parmesan cheese
1 tablespoon lemon juice
1 clove garlic, quartered
¼ cup (60ml) olive oil
METHOD
Heat oil in a large pan; cook leek and garlic, until soft. Add potato, peas, water and stock; bring to the boil. Simmer, covered, for about 10 minutes or until potato is tender. Cool for 15 minutes.
MINT PISTOU: Meanwhile, blend or process ingredients until smooth.
3 Blend or process soup, in batches, until smooth. Return soup to pan; stir until hot.
Serve bowls of soup topped with mint pistou.
Suitable to freeze and microwave.
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