Print Recipe
Ingredients

Units: 
Preperation
  1. Place water in a saucepan; bring to a boil.
  2. Add peas and 1/2 tsp (2 mL) salt. Simmer for a few minutes, until peas are tender.
  3. Remove from heat and transfer to a blender; blend until very smooth (or, use immersion blender).
  4. Add mint; continue to blend until finely chopped.
  5. Refrigerate several hours.
  6. Moisten rims of each glass with lemon or lime wedge; invert glass and dip into remaining salt to coat rim.
  7. Pour soup to just under the salt rim.
  8. If desired, drizzle soup with yogurt or sour cream that has been thinned down with a bit of water.
  9. Garnish with mint.

Servings: Makes 4 cups (1 L)
Ingredients

Units: 
Preperation
  1. Place water in a saucepan; bring to a boil.
  2. Add peas and 1/2 tsp (2 mL) salt. Simmer for a few minutes, until peas are tender.
  3. Remove from heat and transfer to a blender; blend until very smooth (or, use immersion blender).
  4. Add mint; continue to blend until finely chopped.
  5. Refrigerate several hours.
  6. Moisten rims of each glass with lemon or lime wedge; invert glass and dip into remaining salt to coat rim.
  7. Pour soup to just under the salt rim.
  8. If desired, drizzle soup with yogurt or sour cream that has been thinned down with a bit of water.
  9. Garnish with mint.

Servings: Makes 4 cups (1 L)

Comments are closed.