Chilled pea, mint and lemon soup


You'll need

2 tbsp olive oil, plus extra to serve 3 golden shallots, finely chopped 600 ml chicken or vegetable stock 600 gm frozen peas ½ cup (loosely packed) mint leaves, plus extra to serve 2 lemons, juice only To serve: crème fraîche

Method

  • 01
  • Heat oil in a saucepan over medium-high heat, add shallot and cook for 5 minutes or until soft. Add stock, bring just to the boil, remove from heat, add peas and stand for 5 minutes.
  • 02
  • Process pea mixture in a food processor with mint until smooth, add lemon juice, season to taste with sea salt and freshly ground black pepper and refrigerate for 3 hours or until chilled. To serve, ladle soup into bowls, top with a dollop of crème fraîche, drizzle with olive oil and scatter with mint.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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