Peas and mint soup

2014-12-31
  • Yield : 2 bowls
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 40m

Peas and mint soup

A quick and easy to make delicious pea and mint soup that can be served both hot and cold.

Method

Step 1

Melt the butter in a large pan. Add the onion, garlic and chilli and cook for 3-4 minutes until softened but not coloured.

Step 2

Add the peas, sugar and two table spoons of stock and bring to the boil. Reduce the heat and simmer for 8 minutes until the peas are completely tender. Add the mint to the soup and puree in a food processor. .

Step 3

Warm the puree in a heavy bottomed pan and add stock. You may want to add more or less stock depending on how thick you like you soup. Bring to a boil on low heat. Season to taste with the salt and pepper.

Step 4

To serve, reheat gently, ladle into bowls and add swirls of cream and mint leaves to garnish.

My Notes

1. The addition of the chilli gives a pleasant kick to the soup.
2. You can add extra mint if you like the soup to be more minty.
3. Add a spoon of milk to the cream if you find it to be too thick and not flowing easily off the spoon.
4. Use less or more of the stock depending on how thick or thin you would like your soup to be.
5. For all soups, I prefer to make the base mixture with a little of the stock and then puree
in a food processor as adding all the stock up front makes it more difficult to finely puree the mixture.

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