This chilled minted pea soup is a welcome change from the usual tomato-based gazpacho. Packed with fresh herbs and veggies and topped off with a generous swirl of cream, it’s perfect as a refreshing light lunch or a starter for your evening meal – just whip up a batch and then pop it in the fridge until you’re ready to serve.
- 30g butter
- 3-4 shallots or 1 small onion, peeled and chopped
- 500g peas, fresh or frozen
- 750ml vegetable stock
- 2-3tbsp freshly chopped mint
- Pinch of sugar, optional
- Double cream and pea shoots, to serve
Heat the butter in a pan and add the shallots, or onion, and cook for about 5-7 mins, until they have softened but not coloured.
Add the peas to the pan and then the vegetable stock. Bring to the boil, then reduce the heat and simmer for about 10 mins until the peas are tender. Remove the pan from the heat and leave the soup to cool slightly.
Add the chopped mint to the soup and puree in a blender or with a stick blender. Season to taste and add the sugar, if needed.
Chill the soup well before serving and if it’s too thick, thin it down with a little cold water or vegetable stock.
Serve in small glasses with a little cream spooned on top and garnished with some pea shoots.
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For a smoother soup, sieve it before serving. This can be made 2-3 days in advance and kept chilled in the fridge. Simply pour it in the glasses and garnish to serve.