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Scottish Cuisine: Green Peas and mint Soup
I have nurtured a special fondness for Scotland where I stayed many times as far back as in the 1970’s. I’m still an ardent fan of Hamilton Academics, better known as the “Accies”, Football Club (Soccer)! Scotland has more to offer than whisky and haggis, and its gastronomy is slowly but steadily getting better attention thanks to the thousands of tourists visiting this beautiful and still wild country. It is a very cold country in winter, and a good soup is always much appreciated there! Ingredients
- Fresh or frozen green peas: 500 g
- Lettuce leaves: 150 g
- Onions: 250 g
- Chopped fresh mint: 3 large tablespoons
- Butter: 50 g
- Fresh cream: 100 ml
- Salt and pepper to taste
Directions
- -Peel the onions and chop finely. Wash the lettuce leaves and cut/chop finely.
- -Melt the butter in large deep pan and cook the onions slowly over a low fire. They must melt but not change colour. Add the lettuce first and after a minute or two add 1 litre of water. Cook over a very low fire for 20 minutes.
- -Add the green peas and bring to boil. Take off fire.
- -Add the mint and mix for a long time with an electric whisker. Season with salt and pepper. Sieve the soup through a very fine mesh and pour again into the pan.
- -Add the fresh cream and re-heat the soup over a low fire, taking care not to boil it.
- -Serve hot with a few green peas and mint leaves.
- NOTE:
- You may also serve this soup with whisked fresh cream to which you have added plenty of pepper!
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!%0D%0A%0D%0AScotland%20has%20more%20to%20offer%20than%20whisky%20and%20haggis,%20and%20its%20gastronomy%20is%20slowly%20but%20steadily%20getting%20better%20attention%20thanks%20to%20the%20thousands%20of%20tourists%20visiting%20this%20beautiful%20and%20still%20wild%20country.%0D%0A%0D%0AIt%20is%20a%20very%20cold%20country%20in%20winter,%20and%20a%20good%20soup%20is%20always%20much%20appreciated%20there!%0D%0A){kind=small}
