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Chilled Pea and Mint Soup   Veg  CD  SP  Swedish  30mins plus chilling


Serves 6   Cold  Vegetarian Vegetables Soups  Starter  Hors d'oeuvre Sweden  Europe



4 Sprigs of Mint

2 Onions, peeled and chopped

1 tbsp Olive Oil

1 Garlic Clove, crushed

210ml/7fl.oz. Sparkling White Wine

900ml/1½ pints Strong Vegetable Stock

270ml/9fl.oz.  Double Cream

450g/1lb Frozen Peas

Salt and White Pepper

1 tbsp Elderflower Cordial

Tabasco Sauce to Taste

Greek Yoghurt to serve



1.  Remove the mint leaves from the stalks, reserving both the stalks and leaves.


2. Heat the oil in a saucepan, add the onions, garlic and mint stalks and sauté gently until softened. 


3. Add white wine to the pan, bring to the boil then continue to cook until the wine has almost evaporated.


4. Add the stock, cream and peas and simmer for about 10 minutes.


5. Remove the mint stalks and cool a little.  Transfer the soup to a food processor or blender and process until very smooth. Chill.


6. To serve -  Season to taste with salt and pepper, stir in the elderflower cordial and a few drops of Tabasco then swirl some yogurt into the soup.  Chop the reserved mint leaves, sprinkle on top and serve cold.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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