My Mother in law is staying with us for a few weeks all the way from Australia and some of her recipes are amazing – kid friendly, easy and will make you look like a chef extraordinaire! She whipped this little soup together for lunch one day and I begged for the recipe:
– Ellen R. Main
1lb green peas (frozen is ok)
4 oz white part of leek rinsed and finely sliced (or 4oz diced white onion)
6oz potato – peel and dice to pea size
6 cups chicken stock, canned packet or homemade
2 Tbsp. finely chopped mint
1 oz butter or light oil
1/4 to 1/2 cup of light cream or 2 Tbsp. light sour cream
salt and pepper to taste
Melt butter or heat oil in a deep saucepan, saute leek or onion until transparent. Add potato and toss to coat with butter or oil. Stir in peas and stock. Bring to a boil & simmer 5-10 minutes then remove from heat once peas are cooked and potato is soft.
Cool, then blend using a Barmix (hand blender) on low speed. For a finer mix push mixture through a wire sieve.
Rinse out pan and return mixture to heat and bring to a boiling point.
Add mint and cook for 2-3 minutes then remove from heat and stir in cream.
Season to taste.
Serve with crusty french bread, cheese scones (biscuits) or croutons.
If desired: finely dice a large carrot. cook in stock until tender and use as a garnish.
Also soup can be served topped with a sprinkle of grated mild cheese, or for fancy dinner parties, wait to add cream until the end and swirl through soup for a lovely presentation idea.