A week night dinner couldn’t be quicker than minted pea soup. Not to say that it wouldn’t go down as easily on a lazy Friday night! This warm soup with its sweet and minty flavours is perfect for the season. And if the evening’s set to be a little sticky, serve it chilled.
You could literally get this from stove top to table top within 30 minutes. Plus the ingredients are simple and cheap. If you’re not keen to struggle with a poached egg, opt for fried instead. Or skip the egg all together!
This minted pea soup is vastly improved by a scattering of feta, and a drizzle of sriracha. But still wouldn’t disappoint without either.
How to make minted pea soup
2 Tbs butter
1 large leek chopped
2 garlic cloves chopped
3 cups vegetable stock
750g bag frozen peas thawed
Handful fresh parsley chopped
Handful fresh mint chopped
Squeeze fresh lemon juice
4 poached/fried eggs to serve (optional)
Crumbled feta and sriracha/chilli sauce to serve (optional)
1. Saute leeks and garlic in butter and a dash of olive oil until leeks are soft.
2. Add stock and bring to a boil before adding peas.
3. Reduce to a simmer and cook peas until tender but still vibrant.
4. Add parsley and mint, reserving a little to scatter in later.
5. Blend peas with a submersion blender until smooth and season to taste.
6. Squeeze in lemon juice, scatter in reserved herbs, and serve topped with an egg, feta, and sriracha.
Recipe originally developed for Kitchen.net