2 large zucchini chopped
2 cups of green peas
1 large onion diced
1 litre vegetable stick (chicken ok if preferred)
1-2 cups milk
Salt & pepper to taste
Chives
Sour cream for serving
Fresh mint leaves for serving
Place prepared vegetables in pot with stick. Bring to boil then turn heat down to simmer.
When vegetable are soft, puree with a stick blender in the pot.
Add milk and stir through.
Adjust the seasonings to taste and heat to serving temperature. Do not boil or milk may curdle.
Remove from heat, add chopped chives and stir through the puree.
Ladle into heated ramekins.
Add a dollop of cream to each serve and garnish with fresh mints leaves.
Delicious served with buttered, light rye toast fingers.
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