A lovely cold soup for a hot day.
Place the Onion, Carrot, Celery, Potato, Garlic, 1teaspoon Salt and the Chicken Stock in a large saucepan over moderate heat. Bring the mixture to the boil. Reduce the heat to low and simmer for 20 minutes, or until the vegetables are cooked. Add the frozen peas and cook for a further 10 minutes.
Pour the mixture through a strainer placed over a large bowl and reserve the liquid. Puree the vegetables in a food processor or blender and set them aside in a large bowl.
In a large saucepan, melt the butter over moderate heat. Remove the pan from the heat and stir in the flower, mixing to a smooth paste. Return the pan to the heat and gradually add 1/2 the reserved stock, then the vegetable puree. Add the remaining stock and the milk, stirring to mix well, and bring the mixture to the boil.
Remove the pan from the heat and add the cream, mixing briskly until all the ingredients are well blended. Return the pan to low heat. Heat the soup very gently until it is hot but not boiling. Add the remaining Salt and Pepper and mix well.
(If you would prefer to serve the soup hot, pour the mixture into a serving dish, sprinkle with chopped mint and serve immediately)
To serve cold, pour the soup into a large bowl, sprinkle with chopped mint and refrigerate for at least 1 hour, or until it is very cold. Taste and add more salt and pepper if necessary.
This soup can be served hot if you prefer, but it is far more tasty when served well chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 255 | ||
Calories from Fat: 133 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 44mg | 14 % | |
Sodium 297.9mg | 10 % | |
Potassium 559.3mg | 15 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 21.7g | ||
Protein 7.2g | 10 % | |
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. |
Calories per serving: 255
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