Pea and mint soup

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
(serves 6)

• 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

1. Melt the oil and butter in a large saucepan over low heat.
2. Add the onion and cook for ten minutes, or until golden and soft.
3. Add the stock, and bring to a simmer, then add the peas. Cook for ten minutes.
4. Remove from the heat, and stir in the chopped mint.
5. Purée the soup and season to taste.
6. Serve hot or cold with a dollop of creme fraiche.

Tags: cold soups, gluten-free, mint, peas, vegetarian