© Mark Roper
One dish, two ways for kids and adults
This dish is simply called green soup. The simple addition of chopped chives and a dollop of yogurt is enough to jazz it up for the adults.
¼ c. (60 g) unsalted butter
1 onion, chopped
4 c. (1 L) low-salt vegetable stock
6 c. (1.5 L) shelled fresh peas or frozen peas, thawed
3 tbsp. (45 ml) chopped flat-leaf Italian parsley
3 tbsp. (45 ml) chopped mint
½ tsp. (2.5 ml) ground cumin
½ tsp. (2.5 ml) hot paprika
¼ c. (60 ml) Greek-style yogurt
freshly snipped chives, to garnish
freshly ground black pepper
Melt the butter in a heavy-based saucepan over a medium heat. Cook the onion until translucent, for around 6 to 8 minutes. Add half the stock and bring to a boil. Add the peas, lower the heat and simmer until the peas are tender, about 5 minutes for fresh peas or 2 to 3 minutes for frozen peas.
Remove the saucepan from the heat and stir through the parsley, mint and remaining stock, and add salt to taste.
Purée the soup in a blender and if it's too thick, thin it with a little water.
Bowl one Serve out the kids' portions into serving bowls.
Bowl two For the adults, return the remaining soup to the saucepan. Add the cumin and paprika, and simmer over a medium heat for 2 to 3 minutes. To serve, add a dollop of yogurt, some chives and lots of pepper. Serves 4.
This article was accurate when it was published. Please confirm rates and details directly with the companies in question.