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.
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Food Storage Container Set
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Kitchen Utensil Set