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Categories:Viewed: 7 - Published at: 9 years ago
Ingredients
- 4 tbsp butter
- 2 medium white onions, peeled and chopped
- 1 small cucumber, peeled and chopped
- 7 oz frozen peas
- 3 cups light chicken stock (if you want a totally vegetarian version, use vegetable bouillon) salt and pepper
- 2 ripe pears, peeled, cored, and diced
- 2/3 cup whipping cream
- 1 tbsp chopped mint (apple mint is particularly good here)
- Serve with pears, peeled, cored, and diced (optional)
Method
- Melt the butter in a roomy pan and add the onion.
- Allow to stew quietly for 5 minutes or so and then add the cucumber.
- Stir in and cook both until limp and tender.
- Tip in the peas and stock and bring to a boil.
- Skim off any resultant scum that forms on the surface, season, and simmer for 20 minutes.
- Puree with the pears in a blender and then pass through a sieve into a bowl.
- Allow to cool to room temperature and then stir in the cream.
- Adjust the seasoning once more if necessary and place in the fridge, covered, until really cold; there is nothing worse than a tepid cold soup.
- Ladle into chilled soup bowls and sprinkle with mint.
