Minted pea soup with smoked salmon and cream cheese toasts

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(9) Rate it

• 0:10 Prep


• 0:10 Cook


• 
  4 Servings


• Easy

Mint and peas are a match made in heaven. Try them in this delicious gourmet soup with a side of smoked salmon toast.

Featured in
Soup recipes, Best-ever soups

Ingredients

• 20g unsalted butter


• 1 teaspoon olive oil


• 1 small white onion, chopped


• 1kg frozen peas


• 2 cups (500ml) Massel chicken style liquid stock


• 1 cup mint leaves


• 4 slices woodfired bread, toasted


• Cream cheese, to spread


• 8 slices smoked salmon


• 4 tablespoons (1/3 cup) natural yoghurt

Method

• 
  
  
  Step 1
  
  
  
  
  Heat the butter and olive oil in a large deep saucepan over low heat. Add the chopped onion and cook, stirring, for about 5 minutes until softened. Add the peas and stir to coat. Add the chicken stock and 2 cups (500ml) of water. Increase the heat to high and bring to the boil, then add 3/4 cup mint leaves. In 2 batches, place the soup in a blender and blend to a thick puree. If necessary, return the soup to the cleaned saucepan and return to medium heat until warmed through. Season generously.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Spread the toast with cream cheese and top with slices of smoked salmon.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Divide the soup among 4 bowls, swirl 1 tablespoon of natural yoghurt through each, then sprinkle with freshly ground black pepper and the remaining mint leaves. Serve the soup with the smoked salmon toasts.
  
  
  

Nutrition

• 1554 kj

  Energy




• 11g

  Fat Total




• 4g

  Saturated Fat





• 30g

  Protein





• 1291.18mg

  Sodium




• 7g

  Carbs (sugar)




• 28g

  Carbs (total)

All nutrition values are per serve

• Author: Nancy Duran


• Image credit: John Paul Urizar


• Publication: delicious.

Source: taste.com.au