Pea & mint soup

Recipe uploaded by

Maxine Clark

7 ratings

Recipe by Maxine Clark

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1. Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
2. Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
3. To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
4. Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.

Per serving

108 kcalories, protein 8g, carbohydrate 17g, fat 1 g, saturated fat 1g, fibre 4g, salt 0.84 g

Latest comments and suggestions

• Tom

  01 November 2007

  Tom rated and commented on this recipe

  

  This is one of my favourite recipes. Add chopped and fried pancetta cubes for extra flavour!

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• Alison

  29 December 2007

  Alison rated and commented on this recipe

  

  So easy to do - added a few sprouts as well.

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• 172leymoor

  26 July 2008

  172leymoor commented on this recipe

  Used ordinary onions and added a bunch of watercress. Lovely flavour and not too taxing for a hot evening.

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• 172leymoor

  26 July 2008

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• tgunn

  10 January 2009

  tgunn rated and commented on this recipe

  

  I love it! So tasty. Great for a starter as it's so simple to make.

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• Nead

  29 January 2009

  Nead rated this recipe

  

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• Leila

  18 May 2009

  Leila commented on this recipe

  I'am from Brazil and I'am trying to learn some english recipes, this one is great, loved it.

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• DHJ

  26 May 2009

  DHJ commented on this recipe

  Made this, loved it! Thanks Dave

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• jaynie

  29 July 2009

  jaynie commented on this recipe

  can you use frozen peas instead? if so how many.

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• NinaD78

  06 October 2009

  NinaD78 rated and commented on this recipe

  

  Delicious. Used 250g of frozen peas, which worked fine.

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• minimoll

  07 October 2009

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Ingredients

• 1 bunch spring onions , trimmed and roughly chopped
• 1 medium potato , peeled and diced
• 1 garlic clove , crushed
• 850ml vegetable or chicken stock
• 900g young peas in the pod (to give about 250g/9oz shelled peas)
• 4 tbsp chopped fresh mint or the leaves from 2 x 20g packs fresh mint
• large pinch caster sugar
• 1 tbsp fresh lemon or lime juice
• 150ml buttermilk or soured cream

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian, Super healthy

Ingredients

• 1 bunch spring onions , trimmed and roughly chopped
• 1 medium potato , peeled and diced
• 1 garlic clove , crushed
• 850ml vegetable or chicken stock
• 900g young peas in the pod (to give about 250g/9oz shelled peas)
• 4 tbsp chopped fresh mint or the leaves from 2 x 20g packs fresh mint
• large pinch caster sugar
• 1 tbsp fresh lemon or lime juice
• 150ml buttermilk or soured cream

Per serving

108 kcalories, protein 8g, carbohydrate 17g, fat 1 g, saturated fat 1g, fibre 4g, salt 0.84 g

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