Homemade pea and mint soup

I really fancied a fresh, Summer soup, and wanted to use my vegetable stock. So I chose a pea and mint – it would also help me use up some of the mint we have been growing which is now like a bush!

Ingredients:

  • 4 spring onions
  • Small little gem lettuce, shredded
  • Big handful of mint (plus some to dress the soup)
  • Vegetable stock
  • 500g frozen petit pois (you can use fresh peas)
  • 2 tablespoons fresh lemon juice
  • Salt and pepper

Optional dressing suggestions:

  • Crispy bacon pieces
  • Mint
  • Spring onion
  • Pepper
  • Sour cream/creme fraiche

Warm some olive oil or butter in a pan and add the spring onions, sauteeing them lightly until softened.  Add the shredded lettuce and chopped mint until both are wilted.

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Add the peas and the lemon juice and then a generous amount of vegetable stock, depending on how much soup you want to make. I had a few sugar snap peas that had been previously cooked so I also threw them in. Season with salt and pepper, to taste.

Once the peas are cooked, transfer the whole soup to a blender, blending in batches.

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Depending on how you like the consistency as to how long you blend for.

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Return the blended soup to the pan, heat for 3 mins to mix the flavours and serve with any of the optional toppings. You can also eat this soup chilled, garnished with sour cream.

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The soup had a lovely fresh flavour, with the mint coming through. I didn’t blend it until thoroughly smooth, so it had a nice texture and consistency. I’d definitely make this again, it was really easy and also freezes really well.

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