Pea and Carrot Minted Soup Recipe

Free Recipe Pea and Carrot Minted Soup

Recipe Type: T Recipes

Recipe Preparation: boil

Cooking Ingredients for Pea and Carrot Minted Soup Recipe

5 c Fresh Peas, Can Use Frozen
2 Carrots, Peeled And Sliced
2 Leeks, Or 1 Onion, Chopped
5 c Vegetable Or Chicken Stock
1 tb Sugar
8 Fresh Mint Leaves
3 tb Butter, Margarine Or Oil Of
-Choice
2 tb Cornstarch
1 c Milk
Salt And Pepper, To Taste
Fresh Mint Leaves, For
-Garnish

Pea and Carrot Minted Soup Preparation

1. Place prepared vegetables in the soup pot and add stock. Bring soup to a boil, add the sugar, mint leaves, salt, and pepper, and then cover the pot. Simmer the soup over low heat for 30 minutes. 2. Blend the soup in a blender or food processor until it is thoroughly pureed. 3. Melt the butter in a separate pot. Add the cornstarch and stir occasionally until turns into a paste. Add the milk and continue stirring until it thickens. 4. Add the sauce to the pea soup and blend thoroughly. Reheat the soup and serve it hot with a few mint leaves on the top of each serving as garnish. (This soup can also be refrigerated for a few hours and served cold). Recipe by: Twelve Months of Monastery Soups. p. 110 Posted to MC-Recipe Digest V1 #648 by Sue <suechef@sover.net> on Jun 24, 1997

Cooking Temperature:

Recipe Serves: 1

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