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Mietta's Photos
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Chilled Mint Soup
Preamble From my mother, Rhoda Birley
Ingredients
1/4 lb (1 1/2 cups) chopped Mint Mint Mint
4 tablespoons chopped Parsley Parsley Parsley
A few sprigs fresh or bottled Tarragon Tarragon Tarragon
2 oz (3/4 cup) chopped Watercress Leaves Watercress Watercress
A few sprigs fresh Fennel Leaves Fennel Fennel
1/4 pint (1/2 cup) raw green peas Snow Peas Snow Peas
1/4 pint (1/2 cup) tinned Petits Pois drained Snow Peas Snow Peas
1 pint (2 1/2 cups) Milk Milk Milk
4 tablespoons Rose Water Rose Water Rose Water
1 pint (2 1/2 cups) Cream Cream Cream
A pinch of Indian Curry Powder Curry Powder Curry Powder
Pinch of Paprika Paprika Paprika
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MethodChop the herbs and watercress finely. Place a little at a time in a blender with the peas, both fresh and tinned. Add a few tablespoons of milk and the rose water. Blend a medium speed for 30 seconds. Pour the contents through a fine sieve into a soup tureen, pressing stubborn herbs and peas through with a wooden spoon. When all the ingredients have been strained, stir in the remaining milk and the cream. Make sure all is well mixed. If the texture is too thick and creamy, add more milk. Add the curry powder and paprika and season with salt and pepper. Before serving, the soup should be thoroughly chilled in the refrigerator. Serve in small chilled soup cups.
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