Maria Elia's Pea, Basil and Mint Soup
Over a year ago
2,548 views
Ingredients
- 1tbsp olive oil
- 1 small white onion, peeled and finely chopped
- 500g frozen petit pois
- 1 x 20g bunch mint, leaves
- 1 x 20g bunch basil, leaves
- Pinch white sugar
- 1tsp sea salt
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
This soup can be served hot, but is equally delicious chilled.
Method
-
1
1. Heat the oil in a medium-sized saucepan. Add the onion and cook until softened and translucent. Add two thirds of the peas, 600ml water, half the mint and basil, and the sugar and salt. Bring to the boil, then simmer for 20 minutes or until the peas are tender.
2. Put the soup in a blender in batches, adding the remaining peas and herbs,and whiz to a smooth purée. Adjust the seasoning, heat through and serve.
Chef's Tips
NOTE If you wish, try adding some cooked peas, torn mint, crumbled feta, tofu or crème fraîche as a garnish. If including fresh peas, you could replace the water in
the recipe above with fresh pea stock, made using the pea pods, stalks from the herbs and a chopped shallot. Cover with water and simmer for 30-40 minutes.
Strain before using.
Similar Recipes
View all similar
Comments (0)