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25 g/1 oz/2 tbsp butter or margarine
4 spring onions (scallions), chopped
4 streaky bacon rashers (slices), rinded and chopped
450 g/1 lb fresh shelled or frozen peas
1.2 liters/2 pts/5 cups Vegetable Stock
30 ml/2 tbsp chopped parsley
6 mint leaves, chopped
Salt and freshly ground black pepper
Mint leaves, to garnish
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Method :
Melt the butter or margarine in a large saucepan and fry (saute) the
onions and bacon until soft but not brown. Add the peas, stock, parsley
and chopped mint, bring to the boil, cover and simmer gently for
10-15 minutes until the peas are tender. Puree in a food processor or
blender, then return the soup to the pan, season to taste with salt and
pepper and reheat. Serve garnished with mint leaves. |