I’m very surprised that we’ve made it to August before I made this chilled pea mint soup, especially as we’ve been enjoying such atypically sunny weather. This recipe is usually one of my summer staples.
I love cold soups, but I know they’re not for everybody. Happily, this soup tastes equally good served warm, and garnished with a sprinkling of fried pancetta cubes.
Pea mint soup
- 1 Tb sunflower oil
- 1 Tb butter
- 1 onion, minced
- 1 stalk celery, minced
- 500g fresh or frozen peas (about 1 kg if in pods)
- 700 ml vegetable stock
- a small bunch of mint, leaves stripped and chopped
- salt and pepper
- creme fraiche, to serve
- Melt the oil and butter in a large saucepan over low heat.
- Add the onion and cook for ten minutes, or until golden and soft.
- Add the stock, and bring to a simmer, then add the peas. Cook for ten minutes.
- Remove from the heat, and stir in the chopped mint.
- Purée the soup and season to taste.
- Serve hot or cold with a dollop of creme fraiche.