Chilled English Pea and Mint Soup (Cold)
Calories 205 (5% from fat)
Fat 1 gram
Saturated Fat .3 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 290 mg.
Carb. 36 gram
Fiber 10.4 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 14 gram
1 tsp. extra virgin olive oil
1/2 cup yellow onion chopped (about 1 medium onion)
1 tsp. minced garlic
2 tsp. ground ginger (or 2 tsp. fresh ginger minced)
2 cans (14.5 oz each) vegetable broth
(We used Pritikin Vegetable Broth Lower Sodium.)
2 lbs. (906 g.) frozen peas no salt added
1 Tbsp. dried mint leaves (or 2 Tbsp. fresh mint leaves julienned)
1/4 tsp. ground pepper
2. Pour in the vegetable broth and bring to a boil.
3. Add frozen peas and bring back to a boil, stirring occasionally.. Once boiling, reduce heat to low and simmer for about 8 minutes.
4. Stir mint and pepper in. Then pour half the soup in a blender and blend.
5. Combine the soup from the blender and the sauce pan, let it cool for approximately 20 minutes and refrigerate. Serve chilled.
Yield: 4 Servings - Serving Size 1 1/2 Cups Each
This recipe was created by Céline Peccatte