Chilled Yorkshire Pea, Watercress and Mint Soup | Booths Supermarket
Melt the butter in a medium saucepan and cook the spring onions for a few minutes until soft. Now add the white wine, cook for 1 minute before adding the
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Ingredients
- 700g fresh or frozen Yorkshire garden peas
- 1 medium potato, diced
- 65g watercress
- 25g fresh mint
- 1 bunch spring onions, finely chopped
- 2 tbsp dry white wine
- 25g butter
- 800ml hot vegetable stock
- Juice 1/2 lemon
- 1 packet blinis
- 1 packet smoked salmon
- Few sprigs watercress
- Creme fraiche
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