Wednesday, February 18, 2009

Minted pea soup with smoked salmon and cream cheese toasts

Ingredients (serves 4)
* 20g unsalted butter
* 1 tsp olive oil
* 1 small white onion, chopped
* 1kg frozen peas
* 2 cups (500ml) chicken stock
* 1 cup mint leaves
* 4 slices woodfired bread, toasted
* Cream cheese, to spread
* 8 slices smoked salmon
* 4 tbs (1/3 cup) natural yoghurt

1. Heat the butter and olive oil in a large deep saucepan over low heat. Add the chopped onion and cook, stirring, for about 5 minutes until softened. Add the peas and stir to coat. Add the chicken stock and 2 cups (500ml) of water. Increase the heat to high and bring to the boil, then add 3/4 cup mint leaves. In 2 batches, place the soup in a blender and blend to a thick puree. If necessary, return the soup to the cleaned saucepan and return to medium heat until warmed through. Season generously.
2. Spread the toast with cream cheese and top with slices of smoked salmon.
3. Divide the soup among 4 bowls, swirl 1 tablespoon of natural yoghurt through each, then sprinkle with freshly ground black pepper and the remaining mint leaves. Serve the soup with the smoked salmon toasts.

delicious. - Page 82
Recipe by Nancy Duran


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