Summer Soup
Ingredients
- 1 tbsp Olive oil
- 6 Spring onions, finely sliced (or 1 small onion, finely chopped)
- A few sprigs Fresh mint, chopped
- 250 g Fresh peas (weight after removing from pods, or you can use frozen petits pois)
- 250 g Broad beans (weight after removing from the pods)
- 1 Vegetable stock cube / Bouillon
- 1 litre - 1.25 litres Boiling water
- To season Salt and freshly ground black pepper
- 2 tbsp Natural yogurt, single cream or creme fraiche, to serve
Accompaniment
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Description
I love this fresh-tasting summer soup, using some my favourite British seasonal veg in July. This can be eaten warm, or chilled.
Method
-
1
Start off by blanching the broad beans - i.e. place in a saucepan of boiling water for 3 minutes, then drain and rinse in cold water to cool down. Remove the pale green cases and discard.
Heat the olive oil in a saucepan and add the onion. Saute for 2 minutes until soft, but not brown (stirring helps prevent this). Add the mint leaves, stir, then add the peas and broad beans.
Pour a litre of boiling water onto the stock cube. Stir to dissolve, then add to the saucepan.
Bring to the boil, then turn heat to low and simmer for 20 minutes.
Season to taste and add more fresh mint, if you like.
Blend with a hand blender, or pour into a liquidiser. Add some extra boiling water if it seems a little thick.
Either warm, or chilled, pour into bowls and drizzle with natural yogurt, single cream or creme fraiche, if you like.
Chef's Tips
Vegetable stock - I tend to use Kallo low salt vegetable stock cubes, but use whatever stock or bouillon you prefer, including fresh of course!
A little nutmeg sprinkled on top is nice too.
Not at all! I usually do both - I like the aroma when it is added to the onion, but you are right that you get more flavour adding towards the end. Glad you enjoyed it. I have made it a lot this summer.
well done, we liked it. Put the mint in at the last few minute of simmering though to retain the full mint aroma.(hope you dont mind) Worth 5
Bon appetit!
I like the look and ingredient Saturday lunch is our soup day so I'll be trying it