Cold Pea and Mint Soup
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Cold Pea and Mint Soup is an easy summer recipe you can't miss: serve it with some Parmesan, beans and spring onions, and it will be even tastier!
18 June, 2018
ingredients
Vegetable stock
900 ml
Garlic
1 clove, crushed with a little salt
Scallion
4, sliced
Vegetable oil
1 tbsp
Peas
450 g, podded fresh (frozen if necessary)
Sugar
1 tbsp
Mint
2 tbsp, leaves, chopped
Salt
White pepper
ground
Yogurt
150 ml, greek
Beans
150 g, broad, weighed after podding and skinning
Extra virgin olive oil
2 tbsp
Lemon juice
1 tsp
Parmesan cheese
1 tbsp, grated, vegetarian
Preparation
How to make a cold pea and mint soup
Heat the vegetable stock.
In another saucepan cook the garlic and spring onions in the vegetable oil until the onion is soft but not brown.
Add the peas, and sugar and pour over the boiling stock.
Cook for 12 minutes if you are using fresh peas, 4 minutes if frozen.
In a liquidiser blend the soup with the mint.
Season to taste, cool and refrigerate.
When sufficiently chilled add the yogurt. Just before serving combine the broad beans, white beans and spring onions with the oil and lemon juice.
Season with salt and plenty of ground black pepper.
Fold in the Parmesan.
Make a small pile of the bean salad in the centre of four soup plates, pour the soup around and serve immediately.
Hint
Replace the broad beans with a small can of white beans, drained for the less time consuming option.
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