50 g (2 oz) butter
1 bunch spring onions, chopped
3 tablespoons flour
900 ml (1 1/2 pints) chicken stock
1 teaspoon salt
300 g (10 oz) frozen peas
500 g (1 lb.) sugar snap peas, trimmed
600 ml (1 pint) water
8 lettuce leaves
25 g (1 oz) mint leaves salt and white pepper to taste
125 ml (4 fl oz) cream
Few lettuce leaves, shredded mint sprigs
1- Melt the butter in a large pan. Add the spring onions and cook for 3-4 minutes until tender. Stir in the flour and cook, stirring, for 1 minute.
Stir in the chicken stock, salt and frozen peas. Cover and cook for 10 minutes.
2-Transfer to a food processor or blender and puree until smooth. Return to the pan.
3- Put the sugar snaps, water, lettuce and mint leaves in a pan. Bring to the boil, cover and simmer for 15 minutes. Puree in the food processor or blender, then sieve to remove any strings.
4-Add to the spring onion and pea mixture, stir in the cream, season and reheat.
5 - Serve garnished with lettuce and mint. Curried Pumpkin Soup Serves 4 To cook this soup ultra quickly in the microwave, cook the onion, garlic and oil on high for 1 minute. Add the remaining ingredients, except yogurt, and cook for a further 5 minutes. Ingredients: 2 tablespoons oil 1 onion, chopped, 1 clove garlic, crashed 1 tablespoon mild carry paste 425g (15 oz) can pumpkin, drained 600 ml (1 pint) chicken stock salt and pepper to taste 4 tablespoons natural yogurt, coriander sprigs to garnish 1- Heat the oil in a large pan. Add the onion and garlic, and cook until soft. Add the curry paste and cook for a few seconds, stirring. 2- Add the pumpkin and chicken stock. Stir well, season and simmer for 15-20 minutes. 3-Transfer the soup to a food processor or blender and puree until smooth. Return to the pan, check the seasoning and reheat. 4- Transfer to individual soup plates, swirl in the yogurt and garnish with coriander. .
Last Updated: June 7th, 2011