Pea and Mint Soup

27 May

A quick and simple spring soup making the most of lovely fresh green peas in the pod. It can also be made using frozen peas to give a luscious green kick at any time of year. Serve as a first course or light lunch.

Serves 2 Prep 10 mins Cooking 15 mins

* 500g fresh peas shelled (wash then boil the pods in water to make stock)
* Bunch of spring onions or young onion thinnings sliced
* 1 small green head of garlic
* 200ml pea pod water
* Large handful fresh mint leaves, to taste
* 2 tbsp Crème Fraîche
* Salt & Pepper to taste

Sweat the onions and garlic until soft. Add the peas and pea pod water and simmer for 10-15mins. Remove from the heat, add herbs, Crème Fraîche and liquidise until smooth, adjust seasoning and serve.

Variations use Tarragon instead of mint for a completely different soup.

Gardeners Tip Plant garlic close together in October and harvest alternate plants young as ‘green’ bulbs in spring, leaving the rest to mature on to the summer harvest. Garlic greens are delicious, the tops can be used like spring onions and bulbs have a fresh green garlic taste.

This recipe was originally posted on on 27/5/2006.


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