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Pea and mint soup

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Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 25 minutes
Cooking time: 5 minutes
Ingredients (serves 4):


Cook the peas in 500ml boiling stock with rock salt for around 3 minutes (if you're using frozen peas, don't defrost them, just cook for 1 minute longer).

Drain and set aside the cooking juice. Run the peas under the cold tap to cool them and then mix with the mint leaves, cream and half the cooking juice.

Add the cooking juice bit by bit until you get the consistency you want.

Serve in bowls, season and garnish.

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