Sunday, 16 March 2008

Minty Pea and Spinach Soup

A great, fresh tasting soup. The idea with this is not to over cook the peas at all, just bring them to the boil and cook through very quickly, then take it off the heat and serve to get the best flavours from the peas and spinach, without turning it to colourless and flavourless mush!

I find it best to use frozen peas as they are actually fresher than the 'fresh' ones because they are harvested and frozen almost immediately, thus locking in all the vitamins and flavours.

The frozen spinach used here has lumps of spinach - about 2 lumps to a handful. You can use fresh spinach if you have some from the garden as well.

  • 1 tablespoon olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 small potato
  • 200 g frozen peas
  • 500 ml vegetable stock
  • 2 lumps frozen spinach
  • 1 tablespoon dried mint / handful fresh garden mint (this is best!)
  • Salt and pepper
Heat the oil, then fry the onion and garlic to soften for a couple of minutes. Peel and chop up the potato quite small and add this in to sweat with the onions and garlic, with a lid on, for another few minutes.

Add in the peas, vegetable stock and spinach. Now bring to the boil, simmer for a maximum of 2 minutes, and remove from the heat.

Pour the soup into a blender and add the mint. Blend until smooth. Season to taste with salt and pepper.

Serve in warm bowls with some crusty brown bread and butter. If you are feeling fancy, swirl a bit of cream into the soup as well.

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