1 Place the oil in a small saucepan and stir in the onion. cook over low heat until softened.
2 Add the potato stock and mint stalks and bring to the boil. Stir in the peas with a pinch of sugar then simmer for 20 mins or until veg have softened.
3 Finely dice the cucumber, salt lightly then place in a sieve to drain.
4 Allow the soup to cool then remove the mint stalks. Puree in a liquidiser then pass through a sieve.
5 Stir in the cucumber, cream and chopped mint. season as required.
6 Chill well before serving and garnish with mint leaves
Tips
I add mint leaves before I liquidize to make it more Minty and it is really nice served in large tea cups
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