peaandmint_6d11d16e627abab6b9061a2b6becc082

English Pea & Mint Soup

MAKES: ENOUGH FOR 6

INGREDIENTS

  • 1 kg fresh English peas in the pod
  • 1 small onion
  • A few sprigs of thyme
  • 1 bay leaf
  • 1 litre cold water
  • 25 g unsalted butter
  • Sea salt and freshly ground black pepper
  • 500ml single cream
  • 500ml milk
  • 1 sprig fresh mint

TO SERVE

  • 6 tsp good- quality olive oil
  • 6 heaped tsp crème fraiche
  • 60g pea shoots

 

PREPARATION

Pod the peas and set aside; wash the pods. Peel and thinly slice the onion.

METHOD

  1. Put the peas pods, thyme and bay leaf into a large saucepan and pour in the water. Place the pan over a high heat and bring to the boil. Turn down the heat and simmer for 25 minutes. Strain the stock through a colander set over a bowl, then throw away the pods and herbs.
  2. Sweat the onions in the butter in a large saucepan, seasoning well with salt and pepper. Once the onion is soft, add the pea stock, cream and milk and bring to the boil: you must do this before adding the peas to retain the vibrant pea colour.
  3. Add the peas to the boiling liquid and cook for 4 minutes or until the peas are tender. Remove from the heat. While still hot, blend well for 4 minutes, or until the soup is smooth.
  4. Pass the soup into a bowl through a fine sieve with the sprig of mint in it. This is a tiny amount of mint, but it will infuse the soup with flavour. Put the soup straight in the fridge to retain the vibrant green colour, and keep there (over ice if possible) ready to serve chilled. Ideally, serve from a chilled jug, garnishing each serving with olive oil, crème friache, black pepper and pea shoots.
  5. Put the peas pods, thyme and bay leaf into a large saucepan and pour in the water. Place the pan over a high heat and bring to the boil. Turn down the heat and simmer for 25 minutes. Strain the stock through a colander set over a bowl, then throw away the pods and herbs.
  6. Sweat the onions in the butter in a large saucepan, seasoning well with salt and pepper. Once the onion is soft, add the pea stock, cream and milk and bring to the boil: you must do this before adding the peas to retain the vibrant pea colour.
  7. Add the peas to the boiling liquid and cook for 4 minutes or until the peas are tender. Remove from the heat. While still hot, blend well for 4 minutes, or until the soup is smooth.
  8. Pass the soup into a bowl through a fine sieve with the sprig of mint in it. This is a tiny amount of mint, but it will infuse the soup with flavour. Put the soup straight in the fridge to retain the vibrant green colour, and keep there (over ice if possible) ready to serve chilled. Ideally, serve from a chilled jug, garnishing each serving with olive oil, crème friache, black pepper and pea shoots.