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GREEN
PEA AND CHESTNUT SOUP
2 teaspoons
olive oil
1 medium brown onion, coarsely chopped
1 clove garlic, crushed
6 cups chicken or vegetable stock
1kg frozen green peas
1/4 cup chestnut puree
Heat oil
in large pan; cook onion and garlic until
onion is soft. Stir in stock and peas;
bring to boil, simmer, uncovered, about
10 minutes or until peas are tender.
Blend or process pea mixture, in batches,
until smooth. Just before serving, return
soup to pan with puree, stir over low
heat until soup is hot. Serve with wholegrain
bread or low-fat crackers, if desired. |
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