Minty Pea and Potato soup
The beautiful sunny day prompted me to make this ‘spring feel’ green soup from usual pantry items. It’s still chilly in the morning and the evening – but days are getting longer so we know the spring is certainly just around the corner.
Serves: 4-6
Ingredients
4-5 potatoes (about 800g)
1 onion sliced
300g frozen minted peas
2 tablespoons butter
1l vegetable (or chicken) stock
Salt & pepper
Method
- Peel and cut potatoes in small pieces. Slice onion thinly.
- Heat a heavy bottomed saucepan on medium heat. Add butter and sauté onion gently until soft. Be careful not to burn butter or onion so the soup finishes in lovely green colour. Add potatoes.
- Add the stock and bring to boil. Simmer for 15 minutes until potatoes are well cooked.
- Add frozen peas and bring back to simmering point. Continue cooking for 4-5 minutes until peas are soft. Keep the pea cooking time to a minimum, so the colour stays fresh.
- Put soup in a food processor or blender and process until it becomes smooth.
- Season and serve.
Tip: Serve with fresh mint leaves, or/and a drop of sour cream if desired.
