MINTED PEA SOUP

“Winter is here…time for soup”

I love this soup – fresh tasting, wonderful colour, quick and easy to make and quite healthy too. It’s an adaptation, from a recipe I found on the BBC Good Food website, tailored to the ingredients I usually have in my fridge.

MINTED PEA SOUP

What you'll need

  • 1 bunch spring onions, trimmed and roughly chopped
  • 1 medium potato, peeled and diced
  • 1 garlic clove, crushed
  • 800ml vegetable or chicken stock
  • 250g frozen peas
  • 4 tbsp chopped fresh mint
  • large pinch caster sugar
  • 1 tbsp fresh lemon or lime juice
  • 80ml cream (or more if you are feeling decadent!)

TIP: To ensure your soup has a vibrant green colour, cook the peas until just done, then continue as per the recipe. If you make the soup ahead of time and make sure  you retain the colour, reheat as quickly and briefly as possible until just below boiling point.

Directions

1. Place the potatoes in a saucepan with the spring onions (reserving one for garnish if required), garlic and stock. 2. Bring to the boil, turn the heat right down and simmer until the potato is soft. 3. Add the peas to the saucepan and cook until they are just done – no more than 5 mins. If you do it too long, the lovely fresh flavour and colour will be lost.
4. Remove from the heat and add in the sugar, mint, sugar and lemon/lime juice. Blitz until smooth in a blender or food processor, or use a stick blender. Add in a splash more stock if it is too thick. 5. Add in the cream, whizz again briefly and serve, garnished with a swirl of cream and some snipped spring onions. 6. If you are making the soup ahead of time, cool it quickly at the end of stage 5, by leaving it in a cool place, with the lid off, then refrigerate. To reheat, bring to just below point as briefly as possible – that way you won’t lose the bright green colour.

WINE: This pairs beautifully with a Chardonnay – we recommend the unwooded Withington NBC Chardonnay. Our choice  click here

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