Pea & mint soup

The first recipe I am to share with the world is Pea & Mint Soup, in hope of keeping the summer spirit alive. Petits Pois are in season and in my garden so I thought a good place to start. Freshly shelled and cooked they are delicious, the little pea’s in their pods are so pretty and worth the labour of love podding by the dozen.
I am really chuffed I managed to grow some this year and have been adding them fresh from the pod to salads, with the rest of my crop I decided to make a summer soup. With handfuls of spring onions donated from my granddads garden I’m ready to get podding!

1tbsp olive oil
1tbsp butter
1 bunch of spring onions
1 large potato
900g fresh or frozen peas
1.5 pints of hot vegetable stock
1 bunch of fresh mint, leaves picked from the steams
85g parmesan finally grated

Heat the olive oil in a large saucepan, peel and dice the potato and roughly slice the spring onions, add to the pan and fry of 2 minutes.
……………………………….
1tbsp olive oil
1tbsp butter
1 large potato

Pour over the hot stock, bring mixture to the boil and simmer 10 minutes or until the potato’s are tender, add the peas and cook on a medium heat for a further 2 minutes.
……………………………….
1.5 pints of hot vegetable stock
1 large potato
900g fresh or frozen pea
s

Remove from the heat add the picked mint leaves and blend until a smooth, season with salt and pepper.
……………………………….
1 bunch of fresh mint

Line a baking sheet with grease proof paper, divide the grated parmesan into 6 strips across the baking sheet, and place under a hot grill. The parmesan will quickly begin to bubble and brown so keep a keen eye on it, once slightly brown remove from the grill and leave to cool slightly, carefully remove the parmesan crisps from the paper with a palette knife, serve alongside the soup.
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