We love soup at Seasoned, whether its the classic cream of tomato, spiced pumpkin, or vibrant beetroot & coconut we have tastebuds for all sorts of varieties. However only recently have we tested the mighty PEA in our scrumptious homemade soups.
The pea has been cultivated for thousands of years and originates from the Mediterranean, however recipes using the pea are few and far between and the pea is rarely used as the primary ingredient for any dish! Our vibrant green mint and pea soup tastes so fresh and is truly scrumptious, its so so easy to make and is the perfect light lunch for everyone.
Love making delicious seasonal soup? Why not try our vibrant and sweet Beetroot & Coconut soup recipe here.
Pea and Mint Soup Ingredients
1 litre/1 pint 15fl oz water
large handful fresh mint, leaves only
500g/1lb 2oz fresh peas (shelled weight)
salt and freshly ground black pepper
drizzle olive oil
200ml/7fl oz crème fraîche
(optional) 4 slices Parma ham, fried or grilled until crisp (optional), to serve.
Pea and Mint Soup Method
- Bring the water to the boil in a large pan and add a generous pinch of salt.
- Add the mint leaves and bring the liquid back to the boil.
- Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green.
- Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes.
- Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée.
- Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil.
- Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined.
- To serve, pour equal amounts of the soup into four warmed bowls. Garnish with the crisp Parma ham (optional).
Learn how to make fresh seasonal soup on our ladies culinary confidence course, click here to find out more.
- Add a handful of spinach leaves (raw) at the blender stage to give the soup a green vibrant colour. Also add some fried pancetta as an additional extra!