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Categories:Viewed: 29 - Published at: 5 years ago
Ingredients
- 1 None vegetable bouillon cube
- 1 lb fresh peas, shelled
- 1/2 oz fresh mint
- 3/4 cup heavy cream, whipped and chilled
- 1 pinch cayenne pepper
Method
- In a saucepan, bring 3 cups water to a boil. Add the bouillon cube and stir until dissolved. Add the peas and simmer for 15 mins. Drain, reserving the stock.
- Place the peas and mint in a blender and puree, gradually adding stock until you have a thick, smooth liquid. Cover and allow to cool.
- Season the cream with salt and black pepper. Spoon the peas into glasses and drop the whipped cream on top. Sprinkle with cayenne pepper.
