Minted pea soup Recipe
- 2 tbsp olive oil
- ½ onion, peeled, chopped
- 500ml/18fl oz chicken or vegetable stock
- 85g/3oz frozen peas
- 3 tbsp double cream
- 3 tbsp chopped fresh mint
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley, to serve
- Heat the oil in a saucepan over a medium heat and gently fry the onion for 2-3 minutes, or until softened. Pour in the stock and bring to the boil.
- Add the peas and cook for 2-3 minutes. Stir in the cream and two tablespoons of the mint, then blend until smooth using a hand-held blender. Season, to taste, with salt and freshly ground black pepper.
- Serve the soup in a bowl, garnished with the remaining chopped mint and the parsley.
