Instant Iced Pea Soup               

 tags (edit): Summer Spring No Cook Easy @Vogel @Try Soon! Soup  

 

Ingredients

1 package Frozen peas
2 medium Potatoes boiled, peeled, and cut into chunks
2 cups Beef broth (or chicken broth, or 1 cup each)
1 cup Light cream
to taste Salt & pepper
2 tablespoons Fresh mint (or tarragon), finely chopped (or 2 teaspoons dried)
 

Instructions
 Do not defrost the peas. Keep the potatoes, broth, and cream refrigerated. Break the frozen peas into chunks. Put the broth and the cream into a food processor, and add the peas and potatoes. Blend until you have a smooth puree. Taste for salt and pepper. Serve at once, sprinkled with chopped mint or tarragon.

VARIATION:
To make a light but sustaining lunch of this soup, add 1 or 2 whole eggs or egg yolks before blending.

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Yields: 4 Servings
     THE GOLD AND FIZDALE COOKBOOK, page 67

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