I tend to eat Pea and Mint soup quite often, not just because I like it, but simply because I always seem to have the right ingredients for it. Peas in the freezer, a few potatoes knocking about in the back of the cupboard and I always have onions in some form. The problem comes with the mint and after I recently found myself brewing a peppermint tea bag in my stock in desperation, I realised it was time to buy a plant!
This version here is fit for royalty in comparison with my tea bag and sprouty potato version a few months back.
Serves 4. You will need a blender or a hand held stick blender.
Onion – 1 large
Potato – 1 large
Peas – 500g
Vegetable stock – 1.3 Ltrs – 1.5 Ltrs
Mint Leaves – A handful
Watercress – A large bunch
Parsley – A few sprigs
Sour cream, watercress and mint leaves to serve
Peel and dice the onion and potato. Place a large saucepan onto a medium heat and add a knob of butter and a good glug of olive oil to the pan. Tip the onions into the pan and sweat them off for a few minutes. Now add the potatoes and cook these until softened, don’t colour them too much. If they start to stick add more butter or oil.
Now add the vegetable stock and bring this back up to the boil. You can reserve some to add later if you want to adjust the consistency of the soup. Continue to simmer until the potatoes and onions are cooked. Add the peas to the stock and cook for a further few minutes. Once the peas are cooked, turn off the heat and add the watercress, mint and parsley to the pan. Blend all the leaves and stock until smooth. Check the flavour of the soup and season as appropriate. If you want to add more stock to make it more liquid you can do that now and blend again.
Now some people like a more rustic soup and thats fine. You can leave it as it is and eat it now. I prefer a smooth pea soup so I pass mine through a sieve. Just place a sieve over a jug or another pan and ladle it into the sieve, pushing the back of the ladle against the sieve to push it though. Discard of the pea skins and debris that is left in the sieve, but make sure you really push it through, you don’t want to lose all your goodness.
Ladle into your bowls, drizzle some sour cream over the top and lay some leaves on top to make it look pretty.
– This really is “bish bash bosh” sort of cooking so don’t worry too much! Just don’t over cook your vegetables and no need to cook the leaves, the hot stock will cook them plenty. You can always add some spinach as well if you don’t fancy the watercress. This makes it gorgeously vibrant green!