A cold soup to refresh your lunch! Peel the cucumber and cut it in 4. Put the pieces in the blender. Add the yogurt, the ...

Peas and Mint Soup: A light and healthy soup with the goodness of peas, hint of mint and the creaminess of sour cream. Add stalks of mint to the chicken stock. 2. In a deep pan take some olive oil, ...

Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth. Keep warm. For the soft poached egg, bring a pan ...

Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined. To serve, pour equal amounts of the soup into four warmed bowls.

Barbara Rich, lead chef-instructor of Culinary Arts at the Institute of Culinary Education’s New York City campus and a fellow frozen peas stan echoed similar sentiments, explaining that frozen peas ...

This soup was served warm but it would also be good at room temperature. The mint and yoghurt makes for a very clean finish on the palette. Edamame beans are immature soy beans and used a lot in ...

Ladle the soup into warmed soup bowls. Heat the butter in a large pan over a low heat. Add the onion and mint and cook for about five minutes. Stir in the peas and stock and bring to a boil.