Perfect partners, peas and mint capture the flavors of summer!
4 tablespoons butter
4 scallions, chopped
3 cups shelled fresh or frozen peas
2 2/1 cups vegetables stock
2 large sprigs of fresh mint
2 ½ cups milk
a pinch of sugar (optional)
salt and freshly ground black pepper
small sprigs of fresh mint to garnish
light cream, to serve
1 – Melt the butter in a large saucepan. Add the chopped scallions and cook slowly over low heat until they are soft but not brown.
2 – Stir the peas into the pan. Add the stock and mint and bring to a boil. Cover and simmer for about 30 minutes if you using fresh peas (15 minutes if you are using frozen peas) until they are tender. Remove about 2 tablespoons of the pears, and reserve them to use for a garnish.
3 – Pour the soup into a food processor or blender. Add the milk and puree until smooth. Season to taste, adding a pinch of sugar, if liked. Leave to cool, then chill lightly in the refrigerator.
4 – Pour the soup into bowls. Swirl a little cream into each bowl. Garnish with the mint and the reserved peas, and serve.
The thought for the week - "God moves in a mysterious way, His wonders to perform" - Paul Garrett