_ INGREDIENTS
2 Onion
6 Tsp. Olive Oil
1.5 cup Green peas
1.5clove Garlic, minced
5 cups Spinach leaves
550 ml Vegetable Stock
1. Tsp. American Garden Lemon Juice
¼ cup Coriander, chopped to garnish
4 g white pepper powder
12 g Celery Salt
Salt-to-taste
Pepper-to-taste
_ PREPARATION
1. Heat oil in a medium saucepan over medium-high heat. Add onion,
garlic, 1/2 teaspoon salt and a pinch of pepper. Cook, stirring for 3
minutes. Add vegetable stock and bring to a boil.
2. Add peas and return to boil. Reduce heat and simmer, stirring
occasionally until peas are tender and bright green, for 2 to 3 minutes.
3. Stir in spinach. Cover and cook, stirring occasionally, for another 2
to 3 minutes.
4. Working in 2 batches, puree pea mixture in a blender. Use water if
required to achieve pouring consistency.
5. In a small bowl, mix coriander with lemon juice, olive oil, salt and
pepper.
6. Divide the soup among 4 bowls & garnish with tossed coriander. Serve
immediately.
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