PEA AND MINT SOUP

Updated: May 27

On a hot Summer's day why not serve this light, fresh soup which is delicious served either hot or cold.



Serves 2


Ingredients:

1 onion, finely chopped

2 shallots, finely chopped

4 garlic cloves, finely sliced

1 tbsp olive oil

350g frozen petit pois

550ml vegetable stock

A handful of mint leaves

Sea salt and freshly ground black pepper



Method:

  • Melt the oil in a large saucepan and add the onion, shallots and garlic and sauté for about 5 minutes.

  • Add the frozen peas and fry for a couple of minutes. Pour in the stock and bring to the boil.

  • Cover and simmer for 8-10 minutes until the peas are tender.

  • Remove the leaves from the mint stalks and add the leaves to the pan along with some salt and pepper.

  • Blend the soup in a liquidizer and whiz until smooth.

  • Serve hot or cold, and garnish with a swirl of yoghurt.

* If serving cold, chill the bowls in the fridge before serving ** Freezes well, so this can be made ahead of time, or doubled up for future use




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