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Petits Pois and Mint Soup




Source of Recipe


'Avoca Café Cookbook,' by Hugo Arnold with Leylie Hayes


List of Ingredients




1 onion, peeled and chopped
1 medium potato, peeled and chopped
4 tablespoons butter
1 quart vegetable stock
10 ounces petits pois or small green peas
1 bunch mint, finely chopped
1 cup cold milk
Salt, to taste

Recipe



Pepper, to taste Sweat the onion and potato in the butter over a very
low heat for 10 minutes, without coloring. Add the stock, bring to a
boil, then cover and simmer for 20 minutes or until the potato is
tender. Raise the heat, stir in the peas and simmer for 2 minutes.
Remove from the heat, add the mint and then immediately purée in a
blender, add the cold milk as you do so. Season with salt and pepper,
reheat gently and serve. Makes 4 servings.