There’s something so comforting about a pea soup. It’s also a really good recipe to have up your sleeve for surprise guests, or a quick and easy dinner party starter. As long as you have frozen peas in your freezer, you can rustle up a delicious dish in no time. Presentation-wise, you can jazz it up with a drizzle of truffle or chilli oil, or an outrageously colourful cream like the one in the picture, which was made by mixing Greek yogurt with beetroot juice. Other toppings I would suggest are cashew cream, creme fraiche if you eat dairy, or if you have a committed red meat eater like my husband, fry off some cubes of pancetta or bacon to throw on the top. Bean sprouts also look good and add a satisfying crunch to the dish.
Ingredients (Serves 4-6):
2 potatoes, peeled and chopped
500mg frozen peas
850ml strong vegetable stock
1 bunch mint, leaves removed from stalks and chopped finely
Salt and Pepper
Your choice of topping or garnish
Boil the potato cubes until soft. In the meantime, prepare your garnish if you want one. Drain the potatoes and place back in the sauce pan. Add the peas and stock, stir, bring to the boil and simmer for 3 minutes. Transfer to a blender and process until smooth. Add the mint, and season with salt and pepper.
Serve and garnish.