Yesterday I made THE SOUP of THE SEASON 🙂
It’s absolutely summery, fresh, green, delicate and delicious. You need to serve it with some fabulous Parmigiano biscuits for an extra wow factor.
Try this amazing green pea and mint combo and drool over it 🙂
Perfect for a dinner party. Perfect for a sunny lunch out in the garden (or on the balcony in my case).
I found the recipe in the Good Food magazine, April issue, and amended it slightly by adding some extra veggies like leek, celery stalks and sweet onion. The recipe comes from Marianne Lumb, the finalist of Master Chef: The Professionals. (I miss that series so much). I remember Marianne was always so good at flavour combinations yet not so perfect at visual presentation of her tasty dishes. I’m sure by now she is simply excellent at anything she does in her kitchen.
You can view the original recipe here.
Green Peas & Mint soup
You will need:
1 tbsp butter
1 tbsp of olive oil
1 small sweet onion, diced
1 leek, sliced (white part till and the soft part of the leaves as well)
2 celery stalks, diced
2 potatoes, diced
700 ml chicken stock
450 g frozen garden green peas
1 handful of mint leaves
3 tbsp Parmesan, finely grated
Heat the olive oil and butter in a large pan. Add the onion, leek, celery and potato cubes.
Fry for 5 minutes. Add the stock and cook for another 10 minutes or till the potato pieces are tender.
Add the peas and cook for a few minutes till done. Turn off the heat. Add the fresh mint leaves and bled everything nicely in a blender. The soup should have a lovely creamy and smooth texture. If too thick, add more stock or cooked water.
Get started with the Parmesan biscuits: warm up the frying pan but not too hot. divide the parmesan into 6 round piles or stripes. Let the cheese melt a bit and turn into a golden colour. Move the biscuits to a plate lined with a piece of a paper towel and let them cool.
Reheat the soup and serve it hot and decorated with fresh mint+celery leaves and the Parmesan biscuits.