Pea and Mint Soup

Serves 4
Calories: kcal/serving

source: BritishFood.com

Ingredients

1 tbsp extra virgin olive oil
25g butter
1 medium red onion, finely chopped
1 garlic clove, finely chopped
5 cups/750g frozen peas
1 cup/ 75g mint leaves, roughly chopped
1 3/4 pints/1 litre vegetable stock
Sea salt and freshly ground pepper, to taste

Method

  1. Gently heat the oil and butter in a large saucepan, add the chopped onion and cook on a gentle heat for 10 minutes or until the onion is soft but not brown. Add the garlic and cook for a further 3 minutes.

  2. Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.

  3. Blend the soup in a food processor, you will have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes.

  4. Serve with crusty, fresh bread and/or garlic croutons.

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