Pea and mint soup

Name: Pea and mint soup
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Ingredients: 1/2 onion (small/medium); 1 tbsp butter; 2 1/2 cups peas ((fresh or frozen, defrosted)); 1 1/2 cups chicken stock (or vegetable stock, for vegetarian version); 2 tbsp mint (roughly chopped); a little salt and pepper to taste; 1 tbsp creme fraiche (approx, to serve)

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Prep Time: 3 minutes

Cook Time: 12 minutes

Total: 15 minutes

Servings: 2

pea soup spring soup

Ingredients

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1/2 onion (small/medium)1 tbsp butter2 1/2 cups peas ((fresh or frozen, defrosted))1 1/2 cups chicken stock (or vegetable stock, for vegetarian version)2 tbsp mint (roughly chopped)a little salt and pepper to taste1 tbsp creme fraiche (approx, to serve)

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Instructions

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Step 1

Dice the onion. Warm a pot/pan over a medium heat and add the butter. Once melted, add the onion and cook, stirring occasionally, for around 3-4 minutes until the onion is softened and translucent but not browning.

Step 2

Add the peas, stir to coat in the butter, then add the stock. Cover the pot with a lid and bring the mixture to a simmer. If using frozen peas, they will only need to cook around 2 minutes, if they are fresh it will be nearer 5-7 minutes. In both cases, the peas should stay bright green but be cooked.

Step 3

Remove the pot from the heat and add the roughly chopped mint. Either use a stick/hand blender or transfer the mixture to a blender and blend until smooth. Season with a little salt and pepper to taste (I only needed around 1/8tsp of each).

Step 4

Serve either warm or allow to cool and chill to serve cold. In both cases, works well with a swirl of creme fraiche in the middle of the bowl.