Pea and Mint Soup
recipe
Pea and Mint Soup
No commentsIngredients
- 900g fresh peas in their pods, or 450g shelled garden peas
- 50g butter or 3 tbsp vegetable oil
- 125g back bacon, chopped
- 1 bunch of spring onions, chopped
- 1 round lettuce, washed and the leaves roughly torn
- 40g fresh mint – reserve a few sprigs for garnish, roughly chop the rest
- 570ml fresh chicken stock, made up to 1.2 litres with water or 1.2 litres chicken or vegetable stock made with stock cubes
- 140ml single or whipping cream
- salt and freshly ground black pepper
Serves:
8
Preparation:
35
Cook Time:
45
Total Time:
80min
Directions
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- Shell the peas &# you should have about after shelling.
- Melt the butter (or heat the oil) in a large saucepan and cook the bacon and spring onions until lightly golden. Add the lettuce and cook gently, stirring, until the lettuce has wilted.
- Add the peas and chopped mint to the pan, stir in the chicken (or vegetable) stock and bring to the boil. Reduce the heat, cover and simmer for minutes. Allow the soup to cool slightly, then transfer in batches to a liquidiser goblet and whizz until smooth. Pass the soup through a sieve into a large bowl.
- Stir the cream into the soup, then chill in the fridge until required. Just before serving, stir in a little iced water to thin the soup to a suitable consistency. Season to taste and garnish with mint sprigs.
Source: Tesco
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