Mint and peas are a match made in heaven. Try them in this delicious gourmet soup with a side of smoked salmon toast.
- Heat the butter and olive oil in a large deep saucepan over low heat. Add the chopped onion and cook, stirring, for about 5 minutes until softened. Add the peas and stir to coat. Add the chicken stock and 2 cups (500ml) of water. Increase the heat to high and bring to the boil, then add 3/4 cup mint leaves. In 2 batches, place the soup in a blender and blend to a thick puree. If necessary, return the soup to the cleaned saucepan and return to medium heat until warmed through. Season generously.
- Spread the toast with cream cheese and top with slices of smoked salmon.
- Divide the soup among 4 bowls, swirl 1 tablespoon of natural yoghurt through each, then sprinkle with freshly ground black pepper and the remaining mint leaves. Serve the soup with the smoked salmon toasts.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set