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Name: Chilled Broad Bean And Pea Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 kg Broad beans in pods; or 350g; ; frozen broad beans,; ; thawed (2lb); 500 g Peas in pods; or 250g (8oz); ; frozen peas, thawed; ; (1lb); 25 g Vegetables margarine; (1oz); 1 lg Onion finely chopped; 900 ml Vegetable stock; (11 1/2; 2 Sprigs mint; 1 150 gram car natural yogurt;; 1/4 ts Curry paste

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INGREDIENTS

1 kg Broad beans in pods; or 350g
; frozen broad beans,
; thawed (2lb)
500 g Peas in pods; or 250g (8oz)
; frozen peas, thawed
; (1lb)
25 g Vegetables margarine; (1oz)
1 lg Onion ; finely chopped
900 ml Vegetable stock; (11 1/2
2 Sprigs mint
1 150 gram car natural yogurt;
1/4 ts Curry paste

Servings

INSTRUCTIONS

MMMMM-------------------------TO GARNISH------------------------------ 2 tb Chopped fresh mint Shell the beans and peas if they are fresh. Melt the margarine in a saucepan on a low heat. Mix in the onion and soften it. Pour in the stock and bring it to the boil. Put in the beans, peas and mint sprigs. Cover and simmer for 20 minutes. Remove the mint sprigs. Work in the rest in a blender or food processor to a smooth, green pur?e. Beat the yogurt with the curry paste. Add these to the soup and then blend again. Chill the soup for 2 hours. Serve in individual bowls with the chopped mint scattered over the top. NOTES : This soup can be made with either fresh or frozen beans and peas. It has a thick creamy texture and a flavour that is lightened by the yogurt.

NOTES

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Chilled Broad Bean And Pea Soup

1 kg Broad beans in pods; or 350g
 ; frozen broad beans,
 ; thawed (2lb)
500 g Peas in pods; or 250g (8oz)
 ; frozen peas, thawed
 ; (1lb)
25 g Vegetables margarine; (1oz)
1 lg Onion finely chopped
900 ml Vegetable stock; (11 1/2
2 Sprigs mint
1 150 gram car natural yogurt;
1/4 ts Curry paste

MMMMM-------------------------TO GARNISH------------------------------      2 tb Chopped fresh mint   Shell the beans and peas if they are fresh.    Melt the margarine in a saucepan on a low heat.    Mix in the onion and soften it.    Pour in the stock and bring it to the boil.    Put in the beans, peas and mint sprigs. Cover and simmer for 20  minutes.    Remove the mint sprigs.    Work in the rest in a blender or food processor to a smooth, green  pur?e.    Beat the yogurt with the curry paste. Add these to the soup and then  blend again.    Chill the soup for 2 hours.    Serve in individual bowls with the chopped mint scattered over the  top.        NOTES : This soup can be made with either fresh or frozen beans and  peas. It has a thick creamy texture and a flavour that is lightened  by the yogurt.

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Nutrition

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Serving Size: 1 Serving (409g)
Recipe Makes: 4 servings

Calories: 11
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.1mg		0 %
Potassium 40.2mg		1 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.1g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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