Minted pea soup shots
Nov 30, 2010 1:00pm- 35 mins cooking
- Serves 24, Makes 2 Litre
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Ingredients
Minted pea soup shots
- 30 gram (1 ounce) butter
- 1 medium_piece leek (350g), white part only, chopped finely
- 1 clove garlic, crushed
- 1 medium_piece potato (200g), chopped finely
- 1 litre (4 cups) chicken stock
- 1/2 cup (125ml) pouring cream
- 1 kilogram (2 pounds) frozen baby peas
- 1/4 cup fresh mint, finely shredded
- 1/2 cup (120g) light sour cream freshly cracked pepper
Method
Minted pea soup shots
- 1Heat butter in a large saucepan over medium heat. Add leek, garlic and potato, cook, stirring, 3 minutes or until leek softens.
- 2Add stock and cream, bring to the boil, reduce heat, simmer, covered, for 5 minutes or until potato is tender. Add peas and mint, simmer, 10 minutes. Season to taste, cool 10 minutes.
- 3Blend or process soup mixture until smooth, thinning with a little water if soup is too thick. Pour among -cup heatproof glasses, cups or shot glasses. To serve, drop teaspoons of sour cream onto soup, sprinkle with pepper.