Pea Soup With Minted Yoghurt and Prawns (shrimp) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this in the Australian magazine Australian Table Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 cloves garlic, crushed |
2 teaspoons ground cumin |
6 cups frozen baby peas |
4 cups chicken consomme |
1 cup low-fat yogurt |
1/4 cup chopped fresh mint leaves |
500 g cooked medium prawns, peeled,shelled |
lemon wedge, to serve |
Directions:
1. Heat oil in a large saucepan on medium heat.
2. Add the onion and cook until softened; add the garlic and cumin and cook a further 30 seconds.
3. Add the peas and consomme and bring to the boi.
4. Reduce the heat, cover and simmer for 10 minutes.
5. Cool the soup and then puree (blender, food processor or immersion blender) until smooth.
6. Mix the yoghurt and mint together in a small bowl and season to taste.
7. Ladle the warm, room temperature or chilled soup (your choice) into abowls and top with a dollop of minted yoghurt and a few prawns.
8. Serve with a wedge of lemon on the side.
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