This is really more of a spring/summer type soup but the weather has been really mild through September so we thought we could squeeze in one last pea and mint soup because it’s one of our favourites! It’s ridiculously simple, it only has 5 ingredients (6 if you include the bacon) and can be made in less than 30 minutes. It is the most gorgeous colour and makes a lovely light dinner, or would make a great starter for a 3 course meal.
Ingredients (makes 4 portions)
- 1 medium white onion, diced
- 1 small-medium potato, diced into roughly 1cm cubes
- 500ml chicken stock
- Around 300-400g frozen peas
- 2-5 fresh mint leaves (depending on taste)
This is such a simple recipe it almost feels like cheating! Add the onion to a fairly large saucepan with a tiny drizzle of oil. Fry for a couple of minutes over a low heat until slightly softened and then add the potato. Cook these together for a further 5 minutes until the onion is properly softened and then chuck in the chicken stock. Cook for around 15 minutes or until the potato is soft. Whack in the peas, bring it back up to the boil and then blitz (we use a stick blender – so much easier than transferring to a blender and then back again!) chucking in 2-3 of the mint leaves as you do this. Give it a taste, see if you think it needs more mint (it shouldn’t taste really minty, it should just give a freshness and a bit of zing to it rather than being reminiscent of mouthwash) and if it does pop another leaf in and blend. And that’s it! We love ours served with some crisped bacon crumbled on top but it’s delicious on it’s own too.