"A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of you liking what you made are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one will ever know." (Jenni Ferrari-Adler)

Monday, July 5, 2010

Chilled Pea and Mint Soup



Ingredients

6 Spring onions
3 Tbs of oilive oil
1lbs of  Peas (I used frozen organic ones)
4 cups of vegetable stock
1/2 cup of mint leaves
Salt and Pepper to taste

Directions (thermomix)
Cut spring onions in 2 or 3 pieces, and place them inside TM cup 6sec/vel 5
Add oil and allow onions to saute 3min/100/vel 1
Add stock and peans and program 7min/100/vel 1.
Without opening the cup, add mint leaves and program 3min/100/vel 1
Puree for 1min/vel 3-5-7. Season with salt and pepper.
Allow replace cup on top for basket and allow soup to simmer about 7-10min/varoma/vel 1
Chill for 4 ours before serving.

(from my experience allow it to come to room temperature before serving to bring out the mint flavor) (Recipe from TM AU Forum)

Directions (regular)
Chop spring onions. In a pan saute onions in olive oil. Add stock and peas, cook until peas are fully cooked. Add fresh mint and allow it to cook for another couple minutes.  Puree soup in a food processor and place it back in the pan. Season with salt and pepper. Cook in high heat for about 15 min in high heat stirring constantly till it thickens.

Chill for 4 hours before serving

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