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    Pea and Mint Soup

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    Pea and Mint Soup

    There are few combinations so sublime as peas and mint. Garnished with a blob of cream, this is a classic.

    • Vegetarian
    • Preparation time: 40 minutes
    • Cooking time: 15 minutes
    • Total time: 55 minutes 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


    1. 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.
    2. 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.

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