Make Minted Fresh Green Pea Soup
Simple and nourishing, this soup has a winning flavour for a cold winter's night when served hot and is also perfect for a warm summer's night when served cool or chilled.
Contents
Ingredients
- 1 kg/ 2 lb peas
- 2 medium onions, diced
- 1 level teaspoon sugar
- 1 tablespoon olive oil
- 1 large sprig mint, shred or cut the leaves; extra for decoration
- 1/2 cup cream or soy substitute (soy milk/soy cream)
- Pepper to taste
- Salt to taste (optional)
- Worcestershire sauce to taste
Steps
- Assemble ingredients.
- Shell the peas.
- Wash the pea pods really well - they are going to be flavouring for the soup.
- Boil the pea pods in the stock for an hour.
- Remove the pea pods - strain and keep the liquid.
- Add the peas, onion, mint, olive oil and sugar to the liquid.
- Cook the soup mix until the peas are very soft.
- Blend the soup. You can also mash it if you don't have a blender.
- Return the blended soup to a saucepan and season with salt and pepper to taste. If desired, add Worcestershire sauce.
- Add cream or cream substitute.
- Reheat but do not boil; just enough to warm it through.
- Serve. Place fresh sprigs of mint on top. Drizzle small amount of cream across top if wished. Croutons or crusty bread are ideal accompaniments.
- Finished.
Tips
- If you substitute frozen peas in this recipe, you will not have any pods for the stock base. Proceed from step 5 instead, skipping steps 3 & 4.
- Serve hot in the winter; warm or chilled in the summer.
- You can buy vegetarian Worcestershire sauce for a vegan version if desired.
- You can substitute soy milk or a soy cream for the dairy cream if desired. It also can be left without it, while the soup is obviously not as creamy, it still has a great texture from the peas.
