Wednesday, April 14, 2010

Pea and mint soup

Absolutely minted.

I have blogged before about my early childhood experience of brightly coloured soups before. So suffice to say that this version of pea soup is so quick its almost instant. Fresh, bright green and delicious. I served it with the aforementioned homemade sourdough bread on a gorgeous spring afternoon. Its a winner all round.

1 small onion chopped
1 clove garlic chopped
1 500g pack frozen peas
500ml good vegetable stock
a handful fresh mint leaves, chopped

Saute the onion and garlic in a small glug of olive oil in a roomy pot until they are soft and transluscent. Add the peas to the pot and the hot stock. Bring back up to the boil. At this point the peas will be cooked. Add half the mint and blitz the whole lot in a blender or with a stick blender. Season to taste. To serve add the rest of the mint. Thats it!

Some chopped grilled bacon added in to this would be really good too.

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