Finally we have warm enough weather to stop thinking about soup so much. This is more of a warm weather soup. Nice and light with really fresh flavours. You can even eat it chilled if you like.
Pea and Mint Soup – to serve 4
- 1 bunch scallions, roughly chopped
- 1 clove garlic, crushed
- 1 medium potato, peeled and diced
- 850ml vegetable stock
- 900g fresh peas in their pods – you should get around 250g peas (or use frozen)
- 4 tbsp chopped fresh mint
- large pinch caster sugar
- 1 tbsp fresh lime or lemon juice
- 150ml buttermilk or soured cream
Put the scallions, garlic, potato and stock in a large pot and bring to the boil, then turn down and simmer for about 15 minutes or until the potato is very soft.
Blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside to use as a garnish at the end.
Add the rest of the peas to the pot and simmer for 5 minutes. Stir in the mint, sugar and lemon/lime juice, then blend until smooth. Stir in the buttermilk or soured cream and season and reheat gently if necessary (don’t let it boil though or it might curdle). Garnish with the drained peas to serve.
(Original recipe from BBC Good Food)