Creamy Garden Pea and Mint Soup

 

It occurred to me this morning that a loving relationship hasn’t yet been fostered between soup and I this year. By and large soup is seen as something warming, hearty and intended for the colder months of the year. However, it should be remembered that one can make a delightful soup out of almost anything and that there are some rather extraordinary warm-weather recipes out there. The combination of pea and mint is one that has been explored here already this year and it is clear to see why. The peas and mint work wonderfully well together, with the former providing the first breath of taste – a flavour which reminds one instantly of an English walled garden – and the latter lingering on in order to tempt the next spoonful into one’s mouth. Indeed, two such beautifully fresh ingredients were made for such a dish.

I spent last week in Aylesbury, visiting my girlfriend (there you go, Rosemary). However, last Sunday she found herself involved in the popular and rather comically named, Tour de Vale (a 55 mile bike ride around Aylesbury). So, while she was out enjoying herself I decided to take my camera for a stroll, not on a lead you understand, to take some photos of the local wildlife. Unfortunately, this story isn’t leading to anything particularly exciting, unless you have a strange fetish for either the common mallard or Canadian goose. If that’s the case, such perversions are not welcome here. Still, you may enjoy this wonderful, seasonal soup.

Creamy Garden Pea and Mint Soup

Serves 4-6

Ingredients:

• 600g garden peas

• 100g spring onions, finely chopped

• 2 tbsp fresh mint, chopped

• 600ml vegetable stock

• Olive oil

• 75ml double cream

• Salt and pepper, to taste

Method:

1. Fry the onions in a healthy glug of olive oil. Once translucent, add the garden peas and stir for a minute or two. Add the stock and mint and cook for a further few minutes.

2. Once the peas are cooked through blend the soup until very fine indeed. Stir in the double cream, season to taste and bring back up to temperature – do not allow it to boil rapidly. Serve with bread and garnished with a little more chopped mint.

Cost: Ingredients like these are incredibly cheap, particularly when one’s mint grows jolly quickly. The only real extravagance here is the double cream and one could happily use half-fat crème fraîche in lieu of it. Indeed, this soup should set one back a mere £2 and takes no more than 15-20 minutes from start to finish.

67 thoughts on “Creamy Garden Pea and Mint Soup

  1. Eha

    Even in the middle of the Oz winter, this will taste just great :) ! Of course somehow I do have the tendency to tweak the double cream bit for yogurt or a nut milk or . . . [just thinking aloud :) !]

  2. Just A Smidgen

    So, then, THAT’S where our geese have gone! Send them right on back home, now will you! I’ve been working like mad in the garden and it’s shaping up to look more and more like your English (un-walled, I guess, unless a fence will do) gardens so they’d be right at home here. I fancy a cup of your soup whilst sitting next to my roses would be the perfect way to spend an afternoon lolling about… :) Smidge

  3. Jo Blogs

    Simplicity itself! And a fabulous excuse to use my new Bamix toy ;).
    We have ducks and Canada geese plus the occasional pair of swans on the lake outside our flat and I just love them – what beautiful pictures! You’re really getting to grips with you fantastic new camera aren’t you? I dropped mine at the Good Food Show this weekend and nearly died – I stood shrieking “it’s only a WEEK old!” as some kind man picked it up for me lol!…

    1. frugalfeeding

      Indeed! I had to look up bamix… I had no idea what it was. They are such beautiful creatures. Thanks, Jo. I’m loving the camera. Going to get a tripod soon and do some night time shooting – movement of stars etc. Oh no! Keep it safe, yeh!

  4. Shira

    What a gorgeous soup – and equally lovely photos!! So springy…and wow, 55 miles? Color me impressed…and I bet the week with the GF was great! :)

          1. Somer

            Made a hodge podge variation tonight since I didn’t have your recipe up in front of me. Subbed out a coconut milk for the cream. So good! Thanks for the inspiration!

  5. Chica Andaluza

    I love this soup – apart from looking stunning, the taste is incredible and perfect and fresh for this time of year. i do also have to confess to being rather fond of all things duck (although I wouldn’t call it a fetish :) )

  6. Pingback: Baked Mackerel with Fennel and Lemon « FrugalFeeding

  7. Shumaila

    I just saw a Nigella episode where she cooks pea soup and thought to myself that I should make some. And here you go ahead and do what I should have! And I love that you added mint…slurp!

  8. Heather

    Beautiful Photos! I adore fresh peas, mine should be ready in a week or two and I can’t wait…I was actually just thinking about your pea & potato quesadilla :)

  9. kirinjirafa

    Beautiful pictures! I love pea soup- (though it took me a while to Americanize the measurements) and figure out what “double cream” was.

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