Fresh Pea and Mint Soup With Croutons |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I put it on here to have a printer-friendly version and in the process I converted his ounces and pints into tablespoons and cups. He doesn't say how many servings this makes, my guess would be 2-4. The croutons are listed as the last step, but a good time to make them would be during step 2, when the potatoes are cooking. Ingredients:
2 tablespoons vegan margarine |
1 onion, finely chopped |
1 cup leek, washed and finely sliced, keeping as much of the dark green as possible |
1 cup potato, peeled and cut into small chunks |
4 cups light vegetable stock |
1 cup fresh peas or 1 cup frozen peas |
1 small bunch mint, chopped |
soy cream (to garnish) |
salt & freshly ground black pepper |
2 slices bread |
2 tablespoons olive oil |
1 tablespoon mint, chopped |
Directions:
1. Melt the margarine in a saucepan and gently fry the onion until soft. Add the leeks and cook for another 5 minutes.
2. Add the potatoes and stock, bring to the boil, then simmer, covered for about 20 minutes until the potatoes are tender. Add the peas and mint and simmer for another 5 minutes.
3. Allow the soup to cool, then liquidize in a blender or food processor until very smooth. Return to a clean saucepan, reheat gently and season to taste with salt and pepper.
4. Serve soup garnished with a swirl of soya cream, a mint sprig and croutons.
5. To make the croutons, mix the mint and olive oil together and season. Brush the bread on both sides with the oil and bake in a preheated oven at 200C/400F for 10-15 minutes, until crisp. Remove the crusts and cut into cubes.
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