ender.
Remove hock from soup. When cool enough to handle
Wash pea pods and pull off the
Melt butter in a large, heavy-bottomed saucepan over high heat. Saute onions for 2-3 mins, until tender. Add stock and potato. Bring to a boil then reduce heat to medium and simmer for 4-5 mins, until potato is tender. Add peas and mint. Simmer for 2-3 mins, until vegetables are tender. Puree until smooth then strain into a clean saucepan. Stir in cream and season to taste.
Meanwhile, cook tortellini in boiling salted water until they float. Drain.
Serve soup topped with tortellini.
br>Once boiling, bring the soup to a simmer. Simmer for
Melt butter in a deep saucepan over medium heat. Cook bacon, leeks and garlic for 5 mins, or until softened. Set a little bacon aside for garnish.
Add peas, mint and stock to pan. Bring to a boil. Reduce heat, cover and simmer for 20-25 mins, until peas are tender.
Remove pan from heat. Puree with a hand blender for 1 min 30 seconds, or until smooth. Return to heat and heat through.
Spoon into warmed serving bowls. Drizzle with cream and garnish with reserved bacon and extra mint.
In a saucepan, bring 3 cups water to a boil. Add the bouillon cube and stir until dissolved. Add the peas and simmer for 15 mins. Drain, reserving the stock.
Place the peas and mint in a blender and puree, gradually adding stock until you have a thick, smooth liquid. Cover and allow to cool.
Season the cream with salt and black pepper. Spoon the peas into glasses and drop the whipped cream on top. Sprinkle with cayenne pepper.
Blanch the peas in boiling water for 3-4 mins. Drain and rinse under cold water.
Heat 1 tbsp oil in a saucepan and saute the onion until softened. Add the peas and saute for 1 min. Add the stock and cream and season with salt and nutmeg. Add the mint, remove from the heat and mash roughly.
Spread the pea puree over the bread and top each with a piece of cheese. Garnish with pink peppercorns and mint leaves. Drizzle with the remaining oil and serve immediately.
ilk, stock, peas, 2-3 mint sprigs, sugar, salt and pepper
In a pan heat the peas and chicken stock together and once boiling take off the heat.
Blend in the blender until smooth with the mint.
Add salt and pepper and enjoy enjoy enjoy!
Rinse lentils and peas, and add to stock pot with vegetables and water.
Add garlic, spices and stock powder and bring to the boil.
Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities.
Add freshly chopped mint and season with salt and pepper. Stir and serve.
Place cucumber in sieve over a bowl. Cover and refrigerate for 3 hours or overnight. Reserve cucumber liquid in bowl. Squeeze excess liquid from cucumber.
Blend or process cucumber, garlic, lemon juice and mint until mixture is smooth then transfer to a large bowl. Stir yogurt into cucumber mixture then add reserved cucumber liquid, a little at a time, stirring, until soup is of desired consistency.
Serve bowls of soup topped with extra mint.
ew minutes.
Whizz the soup in a food processor or
old water. Whisk together eggs, mint, parsley and grated Parmesan. Season
decent handful of chopped mint.
Stir well so all
Cook spaghetti according to package directions. Add peas for last minute of cooking.
Meanwhile, in a large frying pan, heat oil on medium. Fry breadcrumbs and garlic 1-2 minutes, stirring often, until golden.
Drain pasta and peas, reserving 1/4 cup of cooking water. Return to pan with reserved water, ricotta, mixed greens, mint, zest and juice. Toss well and season to taste. Sprinkle breadcrumb mixture over pasta and serve.
Place peas in boiling water in a bowl for 1 min. Drain and refresh in cold water. Drain.
Combine peas, yogurt and mint in a food processor. Process until almost smooth. Transfer to a small bowl. Stir in green onion and season to taste.
nd chopped mint through the peach mixture.
Pour the soup into
ood processor puree peas, fresh mint, creme fraiche or sour cream
eat olive oil in a soup pot over medium heat; cook
ater, orange juice, ginger, lemongrass, mint and sugar, and bring to