Pea, Mint and Spring Onion Soup - Recipe - Food For Thought Food Bank
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Cooking tools:
- Blender
- Food processor
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 bunches spring onions, sliced
- 1 russet potato, peeled and cut into ½ inch pieces
- 1 pound frozen petite peas
- 1 quart low-sodium vegetable stock
- ½ small bunch of mint, leaves picked
- Salt
- pepper
- Parmesan cheese for garnish
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