Sweet Pea and Mint Soup

My Favourite Summer Soups

Frozen sweet baby peas, or green peas, or garden peas, is one of those ingredients I buy and use on a more than regular basis. They can be used for so many recipes: you can combine them with pasta or rice to have a protein rich meal; or combine them with starchy soups like potato or mash them with potatoes to give colour and add more nutrient value or simple add them to various salads, stir fries or stews.

This recipe is very simple. All you need is onion, leek, peas and some good quality stock (broth). If you are a non-vegetarian you can even add some chicken or beef stock (broth). Please remember to wash the leeks thoroughly as they tend to accumulate a lot of dirt or soil in their overlapping sheaths. Once fully cooked, add finely chopped mint, blend the soup, season with salt and pepper and then add some cream. I don’t like the feel of pea husks in my mouth, so I usually strain the soup. You can serve it hot or cold. I served mine cold on a hot summer day. It was cool and  divine!

• Ingredients
• 2 tablespoons olive oil
• 1 medium leek stem, washed thoroughly and sliced
• 2 cloves garliic crushed
• 600g (4 heaped cups frozen sweet baby peas)
• 3-4 cups vegetable stock (broth)
• 120ml (½ cup) double cream (I used 35% cream)
• Salt and freshly ground pepper to taste
• 2 tablespoons finely chopped mint

Please always remember to assemble all ingredients before you start

Heat oil over medium heat, reduce the heat and gently cook leek, onion and garlic for 10 minutes, until soft (do not brown).

Add pepper and 3 cups stock and simmer 15 minutes.

Add peas, increase heat, bring to the boil and simmer 5 minutes.

Blend the soup until smooth. Add cream and mint and continue blending.

If you want a smooth soup without pea  husks strain the soup.

Check for seasoning then heat until piping hot and  serve hot or chill for at least 4 hours and then serve cold.

I served mine chilled on a hot summer afternoon!

It  was cool and divine