Minted Pea Soup

1. 1

   In a large saucepan over medium-low, heat the oil and butter. Add the chopped onion and saute for 10 minutes or until the onion is soft but not brown. Add the garlic and cook for a further 3 minutes.

2. 2

   Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.

3. 3

   Pour into a blender or food processor and blend until you have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes.

* Per serving · 4 servings · Values may vary.

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