Cold Minted Pea Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/4 cup	15g / 0.5oz	Finely-chopped onion
2 cups	80g / 2.8oz	Finely-chopped Boston lettuce leaves
2 cups	474ml	Water
1		Frozen tiny peas - (10 oz) - thawed
1/4 cup	10g / 0.4oz	Washed mint leaves - (packed)
2 cups	474ml	Ice water or heavy cream
1/4 cup	59ml	Snipped chives
		Salt - to taste
		Freshly-ground black pepper - to taste
		Plain yogurt - (optional)

Recipe Instructions

In a saucepan heat the olive oil. When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender. Add the lettuce and stir just until wilted. Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes. Remove from heat and season with salt and pepper.

Puree through a food mill or in a food processor with the mint, then add enough ice water or cream to thin to the desired consistency. Chill until serving time.

Before serving, adjust the seasoning and serve garnished with chives and yogurt if you wish.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6728 broadcast 06-13-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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