Chloe Baker's Pea, Mint and Courgette Soup
Over a year ago
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Ingredients
- butter for frying
- 1tbsp olive oil
- 2 shallots peeled and chopped
- 1 stem celery finely chopped
- 250g courgettes, trimmed and roughly chopped
- salt and pepper
- 750ml vegetable or chicken stock
- 250g fresh shelled or frozen peas
- 10g fresh mint leaves, chopped
- 100ml single cream
- creme fraiche or greek yoghurt to serve
- extra peas
- thin ribbons of courgette
- extra mint sprigs
Accompaniment
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Description
A quick health kick - packed with goodness and tastes fantastic.
Method
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1
1. In a large pan over a medium heat, melt a knob of butter with the oil. Add the chopped vegetables, season, cover and cook gently, without colouring, for 10 minutes until softened.
2. Add the stock, bring to a simmer, then add the peas and continue cooking for 10 minutes. Stir in the chopped mint just at the end.
3. Whiz until smooth in a blender or processor then stir in the cream and season to taste. The soup is good either hot or chilled. If wished, serve with the extra flourishes listed above.
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