delicious with crusty bread

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Name: pea and mint soup
Prep time: 30 min
Total time: 40 min
Yield: 4
Cuisine: not set
Ingredients: 1 tablespoon Olive oil; 15 grams Butter; 1 onion chopped; 1 stick Celery sliced; 200 grams Potatoes peeled weight & cubed; 800 ml vegetable stock 1 stock cube; 400 grams Frozen Peas(or fresh); 3 tablespoons Fresh mint chopped; 100 ml creme fraiche

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INGREDIENTS

1 tablespoon Olive oil
15 grams Butter
1 onion ; chopped
1 stick Celery ; sliced
200 grams Potatoes ; peeled weight & cubed
800 ml vegetable stock ; 1 stock cube
400 grams Frozen Peas(or fresh)
3 tablespoons Fresh mint ; chopped
100 ml creme fraiche

Servings

INSTRUCTIONS

heat the oil and butter in a large pan

add the onion and cook over a medium heat, stirring often, until soft but not coloured

stir in celery and potatoes, cover and cook over a low heat for 3 mins.

add stock and bring to the boil. cover and simmer for 15mins

stir in the peas and mint and bring back to the boil, simmer gently for 4mins.

Blitz with a hand held blender unytil almost smooth

season with black peper and stir in the creme fraiche.

return to the pan and reheat.

serve with crusty bread

will keep in fridge for up to three days and is also good for freezing

NOTES

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Nutrition

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Serving Size: 1 Serving (316g)
Recipe Makes: 4 Servings

Calories: 164
Calories from Fat: 99 (60%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 5.1g	26 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 0.7g
Cholesterol 20.4mg		6 %
Sodium 842.7mg		29 %
Potassium 326.7mg		9 %
Total Carbohydrate 15.3g		4 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 13.1g
Protein 2.1g		3 %
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: 164

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