I knew from the start that this recipe "would be like shelling peas". It is bursting with flavours and colour which can be served warm as a quick lunch with a simple cheese sandwich. Alternatively, this sweet soup can be eaten cold as refresher or even as a nice starter to a main meal.
The mint will keep the tastebuds stimulated but I try not to overdo the herb. Keep the mint subtle and you are on to a winner.
A nice thing to know here is that it can be frozen. It will keep for a few months so if you are in a pickle for food ideas sometime, then simply reheat in a pan and there you have it.
Prep time: 10 minutes
Cook Time: 30 minutes
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
750g fresh peas, shelled or frozen peas
75g fresh mint leaves, roughly chopped
1 litre vegetable stock
sea salt and freshly ground black pepper
sour cream (optional)
1. Heat oil and butter in a large saucepan. Add onion and cook over a low heat until softened.
2. Add the minced garlic and cook for three minutes.
3. Add 3/4 of the frozen peas, al of the chopped mint leaves and 3/4 of the stock. Cover wit lid and simmer for 10 minutes.
4. Once cooked, pour into a food processor and blend to create a thick purée.
5. Return purée, season with salt and pepper and add remaining vegetable stock and peas. Cook for a further 5 minutes.
6. Serve immediately with drizzle of sour cream if desired and a sprinkle of mint leaves.