Scallopini Soup With Garlic And Mint

• 2 pounds scallopini, chopped into chunks
• 1 onion, chopped
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon sea salt
• 1 liter vegetable stock
• 2 tablespoons extra virgin olive oil

1. Heat the olive oil in a large pan over a medium heat. Add the onions and cook until soft and translucent. add the garlic and the scallopini and cook for a further two minutes.
2. Add the vegetable stock, stir and bring to a simmer. Reduce to a low heat and simmer for 10 minutes, stirring occasionally.
3. Remove from the heat, add most of the mint (reserving a small amount for decoration). Leave to cool.
4. Using a blender, blend the soup until smooth and creamy. Return to a clean pan and warm the soup over a low heat until it just starts to bubble at the edges. Remove from the heat. To serve, ladle into bowls topped with the reserved mint. Serve with a good bread.

scallopini, onion, fresh mint, salt, vegetable stock, extra virgin olive oil

Taken from food52.com/recipes/23678-scallopini-soup-with-garlic-and-mint (may not work)