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Post by Silly Yak on Jan 26, 2011 16:33:47 GMT
From The Sunday Times August 5, 2007 Pea, yoghurt and mint soup Henry Hunt This is a simplified version of a Moro recipe. Serves 8 For the soup 6 cloves of garlic Leaves from a large bunch of mint 50g butter 2 tbsp olive oil 1kg peas 1 litre …veg stock Salt and pepper 400ml greek yoghurt To serve 2 cloves of garlic 200ml greek yoghurt Salt and pepper Extra-virgin olive oil 20 mint leaves, chopped To make the soup, finely chop the garlic and mint leaves. Set a large pan over a medium heat, and melt the butter with the oil. Fry the garlic and mint until golden. Add the peas and stock and bring to the boil. Liquidise until smooth, and season. When cool, whisk in the yoghurt and, if needed, add a few ice cubes to thin the soup. To serve, pound the garlic into a smooth paste and mix into the yoghurt, then season well. Pour the soup into8 bowls, add a generous dollop of the seasoned yoghurt, drizzle over some oil and sprinkle on the chopped mint. www.timesonline.co.uk/tol/life_a ... 162646.ece ************************************ Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=135#ixzz1C9yEim3W
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