Mark Hix's Minted Pea Soup
Over a year ago
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Ingredients
- 1 leek
- 1 onion
- 50g butter
- 1.5litres vegetable stock
- salt and black pepper
- 400g frozen peas
- few sprigs mint
- yoghurt or creme fraiche for serving
Accompaniment
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Description
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Method
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1
1. Roughly chop and wash 1 leek. Peel and roughly chop 1 onion.
2. Gently cook the leek and onion in 50g butter until soft.
3. Add 1.5 litres vegetable stock, season, bring to the boil and simmer for 20 minutes.
4. Add 400g frozen peas and a few sprigs of mint, bring back to the boil and simmer for 6-7 minutes.
5. Blend the soup in a liquidiser until smooth and strain through a fine mesh sieve. Correct the seasoning if necessary.
6.Serve with a dollop of yoghurt or crème fraîche, and, if you like, a few extra pea shoots.
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