I have realised lately that i really enjoy dishes with mint involved, it often adds just that extra little touch that makes the dish different from what you've tasted before and makes you go 'mmmmh :d'
i mean, have you ever had a pineaple-apple-mint juice? yammieieieie! and a pea&mint dip/paste? yahaaam! :) this receipe is simple but gooood, to be eaten both warm or chilled as the receipe suggests.
Serves 6 - preparation 5min - Cooking 20min
What you need:
- 1 tbsp oil
- 1 onion, chopped
- 1 potato, chopped
- 4 cups chicken stock
- 500g frozen minted peas (i just used normal frozen peas and added chopped mint leaves as i thought was enough...)
- 1 cup greek-style yoghurt
- mint leaves to serve
What you do:
1. Heat oil in a large saucepan on medium. Cook onion until softened. Add potato and stir to coat. Increase heat to high, add stock and bring to boil. Reduce heat to low and simmer for 15mins, or until potatoes are tender. Add peas and simmer for 5 mins. Season to taste with salt and pepper.
2. Using a stick blender (i did it in standing mixer, works fine ;)), blend soup until smooth. Strain, discarding solids. Refrigerate soup until cold (or eat warm, very nice as well :))
3. Stir through yoghurt and transfer to a container. Serve topped with mint leaves.
~~ Bon Appétit! :) ~~
This one was especially dedicated to you Jakob (it just tastes like the pea&mint dip from the Hunter Valley!!! :D )
*Gg*
