Old habits are so hard to break...one of mine being fanatically collecting recipes from magazines - Woman's Era, Savvy and Femina being the most popular ones during my school and college days. Like most of us, I also have a huge Recipe folder in my system . Gosh!! Will I ever be able to try out all of these, I sometimes wonder. Not that this thought will stop a foodie from collecting more recipe books, browsing for more recipes, frantically jotting down a recipe from a television show... And can anything beat the pleasure of glancing through a recipe book once your kids are in bed or left for school?? Think not:-))
Here comes one of the recipes from an old issue of Savvy. Its a light, creamy and refreshing soup with just a hint of mint. Perfect for dinner on a warm summer evening.
Ingredients
1 1/2 cups peas(frozen would be best)
1 cup finely chopped potatoes(About 2-3 small potatoes)
1 teaspoon vegetable oil
3 tablespoons chopped onion
1 1/2 cups vegetable stock Or 1 Maggi super seasoning cube dissolved in 1 1/2 cups water.
1/4 cup finely chopped mint
3-4 tablespoons fresh cream
1 teaspoon crushed black pepper
Salt to taste
Procedure
Heat the oil in a skillet. Add the onion and saute till soft, but do not allow it to brown. Add the potatoes and the vegetable stock. Simmer. When the potatoes are almost cooked, add the peas and mint and cook till both the peas and potatoes are well cooked and tender. Add the crushed pepper. Allow the mixture to cool and then blend till smooth in a mixie or food processor. Adjust the consistency of the soup adding milk or water or a mixture of both.( I have used some of both). Add salt to taste. Return the soup to heat and simmer for a few minutes. Stir in the cream just before turning off the heat. Serve with a swirl of cream.
