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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough. | 2. Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled. | 3. Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
green pea	1	pound		367.4103	65.5442	24.5847	1.8144
vegetable broth	2 1/2	cups		405.9	65.805	14.883	9.594
mint leaf	3	tablespoons	chopped	-	-	-	-
milk	2 1/2	cups		372.1	29.158	19.215	19.947
salt black pepper	to taste		ground	-	-	-	-
white sugar	1	pinch		1.0159	0.2624	0.0	0.0
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
mint leaf	2	sprigs		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.