This is a Thai-style soup with a special fresh mint flavor. Anybody who loves the green veggie will fall head over heels for this appeasing potage. You'll be like two peas in a pod.
Ingredients
2 cups vegetable stock
2 cloves garlic, finely minced
3/4 tsp. curry paste
2 tbsp. fresh mint, chopped
13 oz. frozen peas, thawed
3/4 tsp. vegetable oil
1/4 tsp. black mustard seeds
Methods/steps
Boil stock in a large pan over high heat. Add next 3 ingredients. Reduce heat to low, cover pan and simmer 4-5 minutes. Add peas and simmer another 4-7 minutes. Transfer mixture to a blender and process until smooth; season with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté mustard seeds until they start to pop. Pour oil spice mixture over soup.
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