Creamy Pea and Mint Euphoria
Ingredients
- 450 g 1lb frozen peas
- 900 ml 1.5pt vegetable stock
- Pinch of granulated sugar
- 1 large sprig of fresh mint
- Salt and freshly ground black pepper to taste
- 1 egg yolk
- 50 ml 2fl oz single cream
Instructions
- In a large pan, combine the frozen peas, vegetable stock, granulated sugar, mint, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 minutes.
- Remove and discard the mint.
- Purée the pea mixture in a blender or food processor.
- Return the purée to the heat.
- In a bowl, blend the egg yolk with half of the single cream.
- Stir this mixture into the soup.
- Return the soup to a clean pan and reheat, ensuring it does not boil.
- Taste and adjust the seasoning if necessary.
- Serve the creamy pea and mint soup garnished with the remaining single cream.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this delightful pea and mint soup with a light and crisp Sauvignon Blanc. The wine’s herbal and citrus notes will complement the freshness of the mint and the sweet vibrancy of the peas, creating a harmonious balance.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 5 g | Fiber: 5 g | Sugar: 5 g