Green pea soup with fresh mint cream
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Ingredients
30g lean ham or bacon
15g butter
2 medium spring onions, chopped
675g podded peas, fresh or frozen
Outside leaves of a head of lettuce, shredded
A sprig of mint
900ml light homemade stock or water
Salt, freshly ground pepper and sugar
2 tbsp thick cream
For the garnish:
Whipped cream
Freshly chopped mint
Method
Heat the chicken stock. Cut the bacon into very fine shreds. Melt the butter and sweat the bacon for about five minutes, add the spring onion and cook for another one to two minutes.
Then add the peas, lettuce, mint and the hot chicken stock or water. Season with salt, pepper and sugar. Bring to the boil with the lid off and cook for approx. five minutes until the peas are just tender. Liquidise and add a little cream to taste.
Serve hot or chilled, with a blob of whipped cream mixed with some freshly chopped mint. If this soup is made ahead, reheat uncovered and serve immediately. It will lose its fresh taste and bright lively colour if it sits in a bain-marie or simmers at length in a pot.
Note: Be really careful not to overcook or you will lose the fresh taste and bright green colour. Add a little extra stock if the soup is too thick.
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