Easy pea & mint soup

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. Tip the frozen peas into a blender and pour over the hot water from a kettle. Leave the peas to defrost, then reserve 1 tbsp peas. Add a handful mint and the vegetable bouillon powder to the rest. Blitz until smooth, then chill. Serve, drizzled with cream and scattered with some chopped mint and the reserved peas.

MAKE IT WITH RED VEGGIES

Tip 500g chopped plum tomatoes into a blender with 2 deseeded and chopped red peppers, a garlic clove, a pinch sugar and 1 tbsp red wine vinegar. Blitz until smooth, then chill for at least 30 mins. Serve ladled into bowls, topped with a drizzle of oil and some torn basil.

Latest comments and suggestions

• siobhan

  23 June 2008

  siobhan rated and commented on this recipe

  

  This is the easiest starter I've ever made and probably the most successful! I must admit I did warm it up as I find cold soup a bit difficult to get my head around but everyone loved and wanted the recipe!

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• corylus

  19 July 2008

  corylus rated and commented on this recipe

  

  Didn't like this at all. Would not make it again.

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Ingredients

• 450g bag frozen peas
• 800ml hot water (straight from the kettle)
• 1 tbsp vegetable bouillon powder
• small handful of chopped fresh mint , to serve
• cream , to serve

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Difficulty and servings

Preperation and cooking times

Prep 5 mins

Vegetarian

Ingredients

• 450g bag frozen peas
• 800ml hot water (straight from the kettle)
• 1 tbsp vegetable bouillon powder
• small handful of chopped fresh mint , to serve
• cream , to serve

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