Mange Tout Soup
By: Anonymous
Published: Sunday, December 6, 2009 - 10:37pm

Ingredients




225 grams potatoes peeled and chopped into chunks
900 ml vegetable stock
340 grams mange tout trimmed
sea salt and freshly ground black pepper
150 ml smetana or sour cream

Preparation

1 Throw the potatoes into a pan with the stock and simmer for 15 minutes. 2 Reserve a few of the mangetout and add the rest to the pan. 3 Simmer for another 5 minutes. 4 Remove and allow to cool then blend the whole soup. 5 Taste and add seasoning then chill. 6 Slice the remaining raw mange tout in julienne strips. 7 Serve in individual bowls with a spoonful of smetana or sour cream and a few threads of mangetout as garnish. 8 Serves 6 9 Here is another chilled soup which seems particularly to entrap the essence of summer.