Yesterday after work, I bought a couple of kg of fresh pod peas which were seriously reduced. I then sat on the sofa and shelled them over a couple of episodes of Don’t Tell the Bride. Totally intended to tidy the house. Didn’t. Never mind!
This soup is seriously easy and very pretty too! If you’re feeling extreme, you can strain it after it’s been blended to ensure it’s super-smooth, but I didn’t bother. It can be served hot or cold, and the addition of a little cream or yoghurt can make it really special.
You can of course use frozen peas if you prefer. With fresh peas, you end up with tons and tons of pods – I chucked mine in the slow cooker to make an easy veggie stock. I also had too many peas to blend so removed some of them from the stock and chilled them for use later in the week.
Pea and Mint Soup
2 red onions
Several fat cloves of garlic
Butter and olive oil
Dried and fresh mint
1 – 2 pints vegetable stock
Lots of peas
Salt, pepper and brown sugar to taste
Cream or natural yoghurt (optional)
- Finely chop the onion and garlic and fry in some butter and olive oil until starting to soften. Add the dried and fresh mint.
- Add enough stock to cover the onion by about an inch and simmer for a couple of minutes. Add the peas and more stock if necessary to ensure they are covered by an inch or two. Simmer for around 5 minutes.
- Remove from the heat and whiz with a hand blender until smooth, adding more liquid as necessary. Strain if desired. Season well with salt, pepper and a couple of teaspoons of brown sugar to taste. If serving chilled, leave to cool and then chill in the fridge – it may thicken as it cools, so add more liquid if necessary.
- Add the cream or yoghurt if desired and serve with toasted pitta bread.