Pea & mint soup

Pea & mint soup

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(42 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins Ready in 25-30 minutes

Skill level

Easy

Servings

Serves 4

A superhealthy starter or snack that's great hot or cold

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
108
protein
8g
carbs
17g
fat
1g
saturates
1g
fibre
4g
sugar
1.6g
salt
0.84g

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
  • large pinch caster sugar
  • 1 tbsp fresh lemon or lime juice
  • 150ml buttermilk or soured cream

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Method

  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.

Recipe from Good Food magazine, May 2004

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Comments

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

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

wellhard's picture
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So easy to do - added a few sprouts as well.

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

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