Pea and Mint Soup Recipe
700g Peas – frozen can be used as well as fresh 1 large onion sliced 1 medium potato cut into cubes 2tbsp olive oil Knob of butter 1 litre of vegetable stock Good handful of mint leaves Salt & pepper to taste
A splash of cream is optional
Melt the butter and olive oil in a large pan.
Add the onion and potato and gently cook for around 5 minutes. Add the stock and cook with a lid on for further 10 minutes so that the potato is cooked and soft.
Add the peas and mint and fast simmer for a further 3 minutes. Blend the mixture until smooth. For extra smoothness the soup can be passed through a sieve which will leave it ultra silky. You can alter the texture and thickness of this soup to your liking by adding a little extra stock. Add a splash of cream if you wish.