A fresh, light but satisfying soup inspired by a Jamie Oliver recipe. I was surprised that the key ingredient is frozen baby green peas! Easy and Instant! And of course the Mint! - the intense aroma when you start blitzing it up is amazing. The soup is such a gorgeous green - and it tastes so fresh. Just be careful not to overcook it and only add the mint at the end to preserve it's fabulous flavour and colour!
Serves
6. Leftovers are easy to freeze and reheat within a month
5
min prep. approx 15 minutes to cook
Ingredients
2 onions, chopped
1 potato, peeled and grated (this stops the soup being watery)
Olive Oil
3 rashers of bacon - rind and fat removed. Chopped
Optional - 1 small smoked bacon or ham bone
1 1/2 - 2 litres salt reduced chicken stock (start with 1 1/2 and add more if needed)
1 kg frozen Baby Peas (NB baby peas are smaller and sweeter) - remove from freezer and allow to de-chill a little
Good handful fresh mint – leaves only (save some for final steps)
Salt and pepper to taste
Some hot water may be needed
Optional toppings
the remaining mint leaves, shredded
Pancetta (1 slice per 4 bowls of soup – more if you
like) I only use this in Winter
and
multigrain crunchy croutons or toast fingers
or
teaspoons light sour cream or Greek Yoghurt
Vegetarian OPTION
Omit the bacon and ham bones.
Substitute vegetable stock instead of chicken stock
Vegetarian OPTION
Omit the bacon and ham bones.
Substitute vegetable stock instead of chicken stock
Method
In
large deep saucepan (mix needs to blended later) soften onions and potato in olive oil
Add and Fry the bacon then add the chicken stock and bring to boil.
If using, add the bacon bone and simmer for 5 minutes
Add the peas and cook for a few minutes until cooked.
Remove
from heat
Remove the ham bone.
Add some fresh mint leaves.
Add some fresh mint leaves.
Use a stick Blender to blitz until smooth
If it is too thick, add a little hot water from the jug and blend again
Season
with salt and pepper - to taste
Spoon into warmed bowls.
Sprinkle with shredded mint, diced pancetta or a small dollop of sour cream or yoghurt.
Serve with crunchy coutons or toast fingers.
Optional Pancetta Croutons
remove crusts from day-old bread and place into
roasting tray
drizzle with olive oil, mint and pancetta. Bake 180 oC for 10 min to crisp up
Crumble over the soup
Enjoy! Colleen
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