CREAM OF GREEN PEA SOUP WITH MINT AND HALLOUMI

Serves: 4 to 6

The mint and halloumi in this soup may be replaced with four tablespoons (60 mL) of grated fresh ginger, added at the same time as the bouillon. Serve with a drizzle of olive oil or coconut milk and naan bread, if desired.

2 tablespoons (30 mL) butter 1 leek, white and pale green part, sliced into rounds, or 1 onion, quartered

4 cups (1 L) chicken bouillon 1/4 teaspoon (dash) salt

5 cups (1.25 L) green peas, fresh or frozen

¼ cup (60 mL) mint, shredded and tightly packed 7 ounces (200 g) halloumi cheese, diced Freshly ground pepper

1. In a large pot over medium heat, melt the butter. Add the leek, lower heat and cover to cook for five minutes, taking care not to let leeks colour. Add the bouillon. Add salt (remembering that halloumi is salty).

2. Bring to a boil, lower the heat and leave to simmer for five minutes.

3. Add the peas and mint and bring to a boil. Lower heat and leave to simmer for two minutes. 4. Using a slotted spoon, remove ½ cup (125 mL) of the peas and set aside for garnish.

5. Using a hand-held blender, purée the potage until smooth and creamy. Taste and correct seasoning.

6. Rinse the halloumi cubes and pat them dry. Brown them in a dry, non-stick pan. Place halloumi cubes in the centre of each soup bowl.

7. To serve, reheat soup gently; do not bring to a boil. Pour the soup around the cubes of cheese. Garnish with the reserved peas, a drizzle of olive oil and a few mint leaves.