Peas Peas Peace Peas
I like peas. Not the big fat garden peas, but the more bourgeois petits pois. Their little shells so soft they pop like caviar in your mouth (not that I have a caviar eating habit).
So, the other day I came home from work and was craving a nice warm soup. But with spring just around the corner, it seemed inappropriate to make a warming old stewy soup. I wanted something fresh. Something light. Something that would look and smell and taste like spring.
Not really sure what to make, I looked down at my keychain and saw my little Edamame keyring. *Bling* And the coin dropped. A pea and mint soup! What could be more fresh and springy than a nice green herby pea and mint soup?!
Plus, a good way to get rid of those old frozen garden peas that have been lingering in our freezer. No one in our house likes to eat them, as mentioned before, we’re petit pois lovers. So, that pea and mint soup made an end to our garden peas’ sad existence and transformed them into a marvellous springtime soup.
Pea and Mint Soup
1 red onion
1 garlic clove
2 dried chilis
700g petit pois
800 ml vegetable stock
250 ml white wine
4 stalks of mint or a small bunch
50 ml double cream
Finely chop the red onion and shallots and fry in butter on a low heat until transluscent (about 5 mins)
Add the chopped/crushed garlic and crushed chili and fry for another minute. Then add the petit pois and stock and wine. Cook for about 15 mins or until the petit pois are soft. Add the mint and season with salt and pepper and let the mix cool down a bit.
Once it’s a bit cooled down, put the soup mix portion wise into a blender and blend until it resembles a nice smooth soup. Add cream in the end and season to taste. Voila! A master pea recipe!