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Ingredients
| olive oil: 2 tsp |
| onions (chopped): 1/4 cup |
| chicken broth: 14 oz |
| cornstarch: 2 tsp |
| frozen peas: 10 oz |
| mint leaves (whole): 1 tsp |
| lemon juice: 1 tsp |
Chilled lemony pea soup
Credit: www.bhg.com
User rating:
-
Prep Time
5 min -
Cook Time
8 min -
Servings
4 serving(s)
Tags
1. Heat olive oil in a medium saucepan. Cook and stir green onion over medium heat for 30 seconds or until soft. Add all but 2 tablespoons of the chicken broth. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 minutes.
2. Stir cornstarch and remaining broth together in a small bowl until smooth. Add cornstarch mixture to saucepan. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in peas and mint. Let mixture cool slightly.
3. Transfer pea mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Transfer mixture to a bowl. Cover and chill thoroughly (at least 1 hour). To serve, stir in lemon juice and garnish with lemon slices. Makes 4 servings.