Pea and Mint Soup
The recipe for an Egyptian Pea and Mint Soup, including ingredients and cooking tips
Ingredients
- 50 g (2 oz) butter
- 1 bunch spring onions, chopped
- 3 tablespoons flour
- 900 ml (1 1/2 pints) chicken stock
- 1 teaspoon salt
- 300 g (10 oz) frozen peas
- 500 g (1 lb.) sugar snap peas, trimmed
- 600 ml (1 pint) water
- 8 lettuce leaves
- 25 g (1 oz) mint leaves
- salt and white pepper to taste
- 125 ml (4 fl oz) cream
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