First course

Cold pea and mint soup, broad bean salad recipe


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Cold pea and mint soup, broad bean salad recipe
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  • Recipe category First course
  • Recipe yield 4
  • Heat the vegetable stock. In another saucepan cook the garlic and spring onions in the vegetable oil until the onion is soft but not brown. Add the peas, and sugar and pour over the boiling stock. Cook for 12 minutes if you are using fresh peas, 4 minutes if frozen.
  • In a liquidiser blend the soup with the mint. Season to taste, cool and refrigerate. When sufficiently chilled add the yoghurt.
  • Just before serving combine the broad beans, white beans and spring onions with the oil and lemon juice. Season with salt and plenty of ground black pepper. Fold in the cheese.
  • Make a small pile of the bean salad in the centre of four soup plates, pour the soup around and serve immediately.

Hint: replace the broad beans with a small can white beans, drained for the less time consuming option

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