Description
Mary Berry Pea and Mint Soup is a fresh and creamy soup that blends tender peas with mint for a refreshing twist. The bright green color and smooth texture make this soup both visually appealing and delicious. It’s a perfect choice for spring and summer meals but works just as well as a light appetizer during colder months.
Ingredients
- Frozen peas (500g): Provides the base for the soup with a naturally sweet flavor.
- Vegetable stock (1 liter): Forms the liquid base of the soup and enhances the flavor.
- Shallot or onion (1, finely chopped): Adds a mild, sweet flavor to the soup.
- Butter (25g): For sautéing the shallot and adding richness to the soup (optional for vegan).
- Fresh mint leaves (a small handful, chopped): Adds a refreshing, aromatic flavor.
- Salt and pepper: To taste.
- Double cream (optional, 100ml): For extra creaminess (use coconut milk or a dairy-free alternative for a vegan version).
- Lemon juice (1 tbsp): Adds brightness and balances the sweetness of the peas.
- Fresh mint sprigs (for garnish): To add a fresh, vibrant finish.
Instructions
- Sauté the shallot: In a large saucepan, melt the butter over medium heat. Add the finely chopped shallot or onion and sauté for 3-5 minutes until softened but not browned.
- Add the peas and stock: Stir in the frozen peas and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes until the peas are tender.
- Add the mint: Stir in the chopped fresh mint leaves and cook for another 1-2 minutes.
- Blend the soup: Remove the soup from the heat and use a hand blender to blend the mixture until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
- Add cream (optional): If using cream, stir it into the soup and heat through gently. For a vegan option, use coconut milk or simply omit the cream.
- Season and add lemon juice: Stir in the lemon juice and season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh mint sprigs. Serve hot with crusty bread or as a light appetizer.