Denise says:
This soup is ideal when fresh peas are cheap and plentiful. It is easy and quick to prepare and low in fat! It is a thick vibrantly green soup that oozes the fresh taste of summer. The supermarkets today have ready podded fresh peas available most of the year, but the new season summer harvest has a delicately sweet flavour that taste delicious even raw.
I like to make double quantity and freeze some for another occasion. For a winter pea soup, use frozen peas.
NB: Petit pois are the sweetest
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 4 people
Ingredients:
2 tablespoons vegetable oil8 spring onions – trimmed and roughly chopped
900ml vegetable stock
2 tablespoons fresh mint – roughly chopped
1 kg fresh peas in the pod or 500g frozen petite pois – podded
½ green lettuce, shredded
110g mangetout, trimmed and chopped
Salt and freshly ground black pepper – to taste
Garnish
Fresh sprigs of mint
Method
1)Heat the oil in a large deep saucepan and gently fry the spring onions until softened. Add the stock and stir in the mint and peas.2)Bring to the boil and simmer for 10 minutes. Add the lettuce, mange tout.
3)Season well with sea salt and freshly ground black pepper.
4)Puree half of the soup in a blender or food processor. Return the puree to the
saucepan and mix well.
5)Reheat just before serving.
To serve the stylish way: Serve piping hot garnished with sprigs of fresh mint.