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Green pea soup, Prescriptions, Any category, Any kitchen, Any menu, French cuisine, Soups, Vegan food, Pea soup

Ingredients portion 4

Frozen green peas 400 g

Onions 1 head

Garlic 2 cloves

Mint 50 g

Dates 4 pieces

Cashews 100g

Lemon 1 piece

Spinach 400 g

Green onions 20 g

Cooking instructions 20 minutes

1 Pour a litre of water into a saucepan, bring it to the boil, add the green peas, finely chopped garlic, chopped mint leaves, chopped onion and simmer for seven minutes.

2 After seven minutes, put the contents of the pan into the blender, add the dates, cashews and turn the soup into a puree.

3 Chop the fresh spinach leaves and stir them into the soup.

4 Finely chop the green onions and add a pinch of chopped onion to each plate when serving.

Potato rolls with herring

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .