Chilled (or hot) Pea and Mint Soup
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
1T (25g) Butter
4-5 Spring Onions White and light green part sliced thinly
500g Frozen or freshly podded Peas
4 Cups (1 litre) Vegetable Stock
A squeeze of Lemon
About 3-4 Sprigs of Mint 2 of them left whole and the leaves finely chopped from the remaining sprigs
About 4 teaspoons Cream To drizzle over at the end
- Melt the butter in a large saucepan and sweat the sliced spring onions gently until soft (about 3-4 minutes – you don’t want to brown them).
- In a separate pan, bring the stock up to the boil.
- Add the peas and the boiling stock to the spring onions and pop in two sprigs of the mint and cook for 5-10 minutes, until the peas are just soft (but not mushy).
- Remove the mint sprigs. Add the squeeze of lemon and puree the soup using either a handheld blender, or freestanding food processor or blender (you might have to do this in batches if your blender is small).
- If eating this soup cold, put it into the fridge to chill down completely and put the soup bowls into the fridge to chill too.
- To serve, ladle the soup into the bowls, sprinkle each with the finely chopped mint and drizzle over a teaspoon or so of the cream.
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