This beautiful emerald bowl of vibrance is a winter staple. An all time classic, the combination of sweet peas and cool fresh mint make this soup rich and very moreish. Eaten with a swirl of cream, some freshly ground black pepper and crusty bread, its a meal that needs nothing more. If you fancy something different, use a small head of lettuce instead of mint, which is just as delicious. I like to use petit pois (baby peas) as they are younger, sweeter and blend into a smoother finish, but if you like a bit more texture garden peas work a treat.
1 onion, sliced
1 small floury potato, cut into chunks
1 large clove garlic, whole
handful fresh mint, just the leaves
frozen petit pois
1 Lt vegetable or chicken stock
knob of butter
salt and black pepper
Saute onion, garlic and potato in butter over a medium heat until soft but not coloured. Add stock and bring to the boil. Reduce heat and simmer until potatoes are soft and falling apart. Add mint and allow to steep for a few minutes. Add peas and bring to the boil for 5-10 minutes. Take off the heat and blend until smooth. The consistency should be medium or just coating the back of a spoon. The soup will thicken as it cools and may well need a little extra water when reheating to thin the starch. Season with salt and black pepper. Serve hot with a swirl of cream.