RECIPE - PEA AND MINT SOUP

With the snowdrops comes the promise of spring and warmer days. Every year when they emerge, I excitedly anticipate turning off the heating and throwing open the garden doors. In honour of this I predictably knock up a batch of my favourite pea and mint soup because to me it tastes like spring. It’s a ridiculously easy recipe with tons of taste – see below for details.

You’ll need :

2 vegetable stock cubes

1 small red onion

1 large potato

Large handful of mint leaves

400g of frozen peas

4 tablespoons of sour cream

Directions

Chop the onion and gently fry for a few minutes being careful not to let the onion char.

Chop up the potato and place it in a large saucepan with the onion, the stock cubes and about 1.5 litres of boiling water. Bring it all to the boil then turn down the heat and let it simmer for about 15 minutes.

Keep back a few mint leaves for a garnish and add the rest to your saucepan along with the frozen peas. Bring to the boil and then let it simmer for 5 minutes.

Take it off the hob and let it cool for about 20 minutes. Then transfer it to a blender and whizz it up until smooth.

Then bring the soup back to the pan and heat thoroughly. Then divvy it up between four bowls. Add a dollop of sour cream to each and a sprig of mint and you’re ready to go.