Minted pea soup Recipe

(39 ratings)
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serves:

4

Skill:

easy

Cost:

not

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 305 kCal 15%
Fat 18g 26%
  -  Saturates 7g 35%

Pea soup is a classic recipe that is quick to put together and easy to make, but this minted pea soup perfectly combines the flavours of minty freshness and warming peppery peas. Everyone has a bag of frozen peas stored at the back of the freezer, for those evenings when you forgot to stock up the fridge but fancy something healthier than beans on toast. Use up those peas in this luxury version of pea and ham soup – with fresh mint blended in and used as garnish. We love serving this minted pea soup with our pea, ham and cheese muffins.

Ingredients

  • 30g(1oz) butter
  • 1 onion, peeled and chopped
  • 2 cloves garlic, crushed
  • 1 medium potato, peeled and cubed
  • 900ml (1½ pints)
  • good-quality vegetable or chicken stock
  • 400g (14oz) fresh peas, shelled
  • 2 level tbsp chopped fresh mint, plus extra for garnish
  • Salt and ground black pepper
  • 1tbsp light olive oil
  • 4 slices of pancetta, cut into narrow strips

Method

  • Melt the butter in a pan over a medium heat and sauté the onion and garlic for 5-7 mins until they’ve softened, but not coloured. Add the cubed potato to the mixture, and stir before adding the stock to the pan.

  • Bring to the boil and cook for a further 12-15 mins until the potato has softened.

  • Add the peas to the pan, bring to the boil and then simmer the mixture for 3-4 mins, until the peas are just tender. Remove the pan from the heat and add the mint.

  • Allow the soup to cool slightly, then purée it in a blender or food processor, until smooth. Season with salt and pepper.

  • In a frying pan, heat the olive oil and fry the strips of pancetta until crisp and golden. Remove from the pan and drain on kitchen roll.

  • Reheat the soup if necessary. Serve immediately, garnished with mint and the crispy pancetta.

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Top Tip

<strong>Freezing:</strong> Pour the cold soup into a suitable container and freeze for up to 1 month. Allow the soup to defrost before reheating. Cook the pancetta on the day of serving.

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