Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Minted Pea & Spinach Soup
Details
- Serving Size: 6
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 4 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 cube chicken stock
- 1/4 cup cream
- 2 teaspoons dried mint (I like mint a lot, but you can use less if you prefer)
- 1/4 cup milk
- 500 grams (1 lb) frozen peas
- 2 mediums potatoes, diced
- salt & pepper to taste
- 250 grams (½ pound) fresh spinach, chopped
- 2 tablespoons sugar
- 1 cup water (add more or less, depending on how thick you like your soup)
- 2 tablespoons yoghurt
Instructions
Place pototoes in a medium sized pot with a little bit of water and some salt & pepper.
Place lid on and cook for 20 minutes until almost soft.
Add peas and cook for a further 5 minutes until potatoes are soft and cooked through.
Add yoghurt, mint, sugar, salt and pepper to taste and stir through.
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