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Categories:
green peas zucchini onion light handful Spearmint olive oil butter vegetable soup stock heavy cream lemon zest
Viewed: 35 - Published at: 7 years agoIngredients
- 150 grams Frozen green peas
- 1 Zucchini
- 1/4 Onion
- 1 light handful Spearmint leaves (fresh)
- 1 tsp Olive oil
- 10 grams Butter
- 450 ml Vegetable soup stock (soup granules dissolved in hot water is fine)
- 1 tbsp Heavy cream
- 1/2 a lemon's worth Grated lemon zest
Method
- Slice the zucchini.
- Finely chop a little to use for topping later, and set it aside.
- Briefly boil the zucchini and green peas, and let them cool down.
- Mince the onion.
- Heat the olive oil and butter in a saucepan, and stir-fry the onion until it wilts.
- Add the zucchini and half the amount of spearmint.
- Pour in the soup stock, add the green peas, and let it simmer for 2-3 minutes.
- Add the salt, pepper and heavy cream, then blend in a mixer until smooth.
- Let it cool down, then transfer it to serving bowls.
- Top with the lemon zest, the zucchini pieces you set aside in Step 1, and the rest of the spearmint to finish.
