Pea and Mint Soup
Tastes of spring…
Let’s welcome spring with this quick, easy and healthy recipe, that you can enjoy warm or cold.
Ingredients (serves 4)
3 tbsp olive oil
1 large onion, roughly chopped
1kg frozen peas
850ml chicken or vegetable stock
a few sprigs of fresh mint, leaves removed from stalks
salt and pepper, to taste
guanciale (optional)
a tbsp sour cream
Method
Pour the olive oil in a large saucepan over high heat
Stir-fry the onion for about five minutes, until it becomes golden
Add the peas and stir-fry for five additional minutes
Then pour the stock and bring to the boil, adding the mint stalks to the pan. Cover and let simmer until the peas become tender (around ten minutes)
(Optional) In the meantime, cut the guanciale into 1cm squares and stir-fry for a few minutes, until it becomes crispy (but not burnt!). Set aside
Remove and discard the mint stalks and add in the mint leaves
Let simmer for another three minutes and lower the heat
Blend (preferably with a hand blender) until you get a smooth texture
Season with salt and pepper and serve hot or cold, garnished with a swirl of sour cream, and add the guanciale
