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Food, food, food

Low kilojoule and full of flavor. Another great ‘lunch-in-a-jar’ idea!  Serves 4

Creamy baby pea and herb soup

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INGREDIENTS:     
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 brown onion, finely chopped
  • 1 (200g) Desiree potato, finely chopped
  • 3 cups chicken stock
  • 750g frozen baby green peas
  • 1/3 cup flat leaf parsley leaves
  • ½ cup mint leaves
  • ½ light thickened cream
  • light sour cream or crème fraiche, to serve 
METHOD:
  1. Heat the oil in a large saucepan over medium-high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until onion is tender. Add potato. Cook, stirring, for 2 minutes.
  2. Add stock and bring to the boil. Cook for 5 minutes or until potato is just tender. Add peas. Cover and return to the boil. Boil, stirring occasionally, for 2 – 3 minutes or until peas are tender.
  3. Chop ¼ cup parsley and 1/3 cup of mint. Stir into the soup, then remove from the heat. Puree soup until almost smooth using a hand blender or food processor. Stir in cream. Season with salt and pepper. Return to medium-low heat. Cook, stirring, for 2 minutes or until hot. Ladle into bowls. Top with sour cream or crème fraiche and remaining parsley and mint. 


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© COPYRIGHT 2017.
ALL RIGHTS RESERVED.
Photo from Michael Stern
  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US