When I went to the market last weekend, with the fact that I didn’t know when I’d be back in mind, I bought quite a large quantity of fresh produce. I bought this bag of fresh peas, thinking I could make something further into the week. As I was rummaging around my produce drawers in the fridge, I found the bag of peas, which I had completely forgotten! Great surprise 🙂 Minted pea soup it is! This is a soup that I love making when the heat starts as you eat it cold, it is tasty and refreshing, Mint and peas go well together, top it off with some coconut cream and you have a delicious summer soup that starts off a BBQ dinner perfectly. So even if it’s rainy out there (what a weird summer to date!), enjoy it to it’s fullest ’cause it won’t last!
1 cup freshly shelled peas
3/4 cups stock
1 small shallot, minced
1 small bunch mint, leaves and stalk
1 teaspoon butter
Salt & pepper to taste
Heat a small saucepan on medium heat, add butter and when sizzling, add shallots. Stir until shallots are glassy then add peas. Stir to blend and add stock, season with salt and pepper. Cook at a gentle simmer for 5 minutes or until peas are cooked. Place contents of the saucepan in blender with coconut cream and mint and blend on high until smooth. Serve in bowl and garnish with mint leaves, edible flowers and coconut cream. Serves 1. Enjoy!