Pea and Mint Soup

A delicious hot soup or a refreshing chilled summer starter, this recipe is a hit all year round.

Difficulty:👍👍

Cost: ££

Serves 4 people


Vegetable bouillon or vegetable stock cube
400g of frozen peas (one small bag)
300ml of single cream (one small carton)
2 tablespoons of mint, chopped up a bit (one small bunch)
Salt & freshly ground black pepper

  1. Boil the kettle. Put about 1 teaspoons of stock powder or ½ stock cube into a jug. Add ½ litre of boiling water and stir to make stock.
  2. Pour the stock into a saucepan and heat it until it boils.
  3. Add the peas. Simmer for about 3 minutes, or until the peas are cooked.
  4. Take the pan off the heat.
  5. Add the cream.
  6. Add the mint.
  7. Blend the soup with a hand blender or a food processor.
  8. Taste the soup and add salt and pepper if you want to.
  9. Serve hot or chill in the fridge and serve cold.

Method

  1. Boil the kettle. Put about 1 teaspoons of stock powder or ½ stock cube into a jug. Add ½ litre of boiling water and stir to make stock.
  2. Pour the stock into a saucepan and heat it until it boils.
  3. Add the peas. Simmer for about 3 minutes, or until the peas are cooked.
  4. Take the pan off the heat.
  5. Add the cream.
  6. Add the mint.
  7. Blend the soup with a hand blender or a food processor.
  8. Taste the soup and add salt and pepper if you want to.
  9. Serve hot or chill in the fridge and serve cold.

Ingredients

Vegetable bouillon or vegetable stock cube
400g of frozen peas (one small bag)
300ml of single cream (one small carton)
2 tablespoons of mint, chopped up a bit (one small bunch)
Salt & freshly ground black pepper


A food processor or hand blender is useful for making this soup.

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