There are few combinations so sublime as peas and mint. Garnished with a blob of cream, this is a classic.
Pea and Mint Soup
- Preparation time: 40 minutes
- Cooking time: 15 minutes
- Total time: 55 minutes
Serves: 4, as a starter
- Knob of butter
- 1 tbsp olive oil
- 2 fat shallots, chopped
- 1 stem celery, finely chopped
- 600ml vegetable or chicken stock
- 400g fresh peas (1kg in pods)
- Salt and freshly ground pepper
- ½ x 20g pack mint, leaves only, roughly chopped
- 4 tbsp crème fraîche, thick double cream or low-fat yogurt, to serve
- Melt the butter with the oil in a large saucepan over a medium heat. Add the shallots and celery, season, cover and sweat very gently, without colouring, for 15 minutes or until completely soft.
- Add the stock and bring to a gentle simmer, then add the peas and simmer for 10 minutes until the peas are soft. Remove from the heat, add the chopped mint, and purée. Push through a sieve if you want a very smooth finish. Taste and adjust the seasoning. Serve in small bowls, hot or chilled, garnished with a swirl of cream or yogurt, a sprig of mint and lots of black pepper, accompanied by a few curls of melba toast.