Pea and Mint Soup
We had this soup together with the goats’ cheese, onion and potato bread with thyme and it was a great combo. This is a Jamie Oliver recipe from Ministry of Food (His best book in my opinion!).
Serves 6-8
Ingredients:
2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
2 Tblsp olive oil
2 chicken and 2 vegetable stock cubes
800g frozen peas
A small bunch of fresh mint
Sea salt and frechly ground balck pepper
Optional: 300g cooked ham
1. Grate the carrots, slice the celery, chop the onions and slice the garlic.
2. Put this in a saucepan on medium heat with 2 tablespoons of olive oil.
3. Cook for about 10 minutes until the carrots have softened and the onion is lightly golden.
4. Add 1.8 litres of boiling water to the stock cubes. Stirr the cubes until they have dissolved and add to the vegetables.
5. Add the peas, stir and bring to the boil. Allow to boil for 10 minutes.
6. Once the peas have softened, remove from the heat. Season with salt and pepper and add the mint leaves.
7. Liquidise the soup until smooth.
8. If you are using ham, chop it and add it to the soup.
9. Serve hot or cold with a squirt of lemon juice.
Serves 6-8
Ingredients:
2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
2 Tblsp olive oil
2 chicken and 2 vegetable stock cubes
800g frozen peas
A small bunch of fresh mint
Sea salt and frechly ground balck pepper
Optional: 300g cooked ham
1. Grate the carrots, slice the celery, chop the onions and slice the garlic.
2. Put this in a saucepan on medium heat with 2 tablespoons of olive oil.
3. Cook for about 10 minutes until the carrots have softened and the onion is lightly golden.
4. Add 1.8 litres of boiling water to the stock cubes. Stirr the cubes until they have dissolved and add to the vegetables.
5. Add the peas, stir and bring to the boil. Allow to boil for 10 minutes.
6. Once the peas have softened, remove from the heat. Season with salt and pepper and add the mint leaves.
7. Liquidise the soup until smooth.
8. If you are using ham, chop it and add it to the soup.
9. Serve hot or cold with a squirt of lemon juice.
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