Minted Pea Soup

Last night we served dinner at the Jones’ house to the winners of the Durham Academy auction.  One of the items I cooked is this Minted Pea soup.  It is pictured here with lardons and fried leeks as garnish.  Those little items add the calories, but if you do without them you have an incredibly healthy soup.

1 large onion chopped

1 leak- chopped up to light green section

2 cloves of garlic minced

1 20 oz bag of Frozen peas

3 cups of stock (chicken or vegetable)

½ t. white pepper

35 mint leaves chopped

¼ cup plain yoghurt

In a stock pot put the onions, leaks and garlic and cook over medium heat for about 10 minutes until translucent. Add the stock and peas and bring to a boil.  Off the heat add the white pepper, mint and salt and pepper.  Transfer to a blender in batches and puree.  Adjust seasoning.

Can be served hot or chilled.  Serve with a dollop of yoghurt.