This is a type of soup which I like to have any time of the day, even for breakfast. The method of preparation for this soup is general English style soup but quite thinner than the normal English style soup. According to my understanding English style of soup are made with vegetables, potato, stock and cream, which is then pureed in a blender. The body of the soup is generally a thick consistency, which is perfect with a crusty bread rolls.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Green peas ( frozen thawed)- 450 g
Potato- 2 medium sized finely chopped
Onion- 1 medium sized finely chopped
Garlic- 3 pods finely chopped
Vegetable stock- 500 ml
Fresh mint leaves- 2 stalk finely chopped
Freshly ground black pepper- 1 tsp
Milk- 3 tbsp
Olive oil- 1 tbsp
Salt to taste
Heat the oil in a pan, add chopped garlic, onion and potato sauté for 2 minutes . Then add the chopped mint and saute for 1 minute. Add the peas and stock. Cover the pan and let it simmer for 5 minutes. Add milk, salt and pepper. Take it off from heat. Let it cool down for 5 to 10 minutes, then puree it in a liquidizer.
Return the mixture to the pan again and let it simmer for 5 minutes. Take it off from heat, serve warm with crusty bread rolls.
This recipe goes to Souper Sundays and AWED-British hosted by Kaarasaram which was originally started by DK of Chef in You.