Summer soups are quick and easy especially this Pea and Mint Soup recipe. Fresh summer peas and garden mint are a match made in heaven; their combination in any recipe is delicious. Pea and Mint soup is simple, quick and easy to make and if fresh peas aren't available the pea and mint soup recipes works just as well with frozen peas.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 tbsp extra virgin olive oil + extra for serving
- ¼ stick /25g butter
- 1 medium red onion, peeled and finely chopped
- 1 garlic clove, peeled and minced
- 5 cups/750g fresh peas, shelled (or frozen peas)
- 1 cup/ 75g mint leaves, roughly chopped
- 1 3/4 pints/1 liter vegetable stock
- Sea salt and freshly ground pepper, to taste
- ½ cup/75g Parmesan cheese, freshly grated (optional)
Preparation:
Serves 4
- Gently heat the oil and butter in a large saucepan, add the chopped onion and cook on a gentle heat for 10 minutes or until the onion is soft but not brown. Add the garlic and cook for a further 3 minutes.
- Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.
- Blend the soup in a food processor, you will have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes.
- Serve with crusty, fresh bread.
