A fantastic soup to make in early summer with fresh peas and broad beans, but equally delicious made on a sunny Autumn day using frozen broad beans and peas..
Pea, broad bean and mint soup
4 good portions
2 large or 4 small shallots
1 stick celery
400g Peas (fresh or frozen out of shells)
300g Broad beans (fresh or frozen out of pods)
1 litre Liquid (ham or chicken stock, not salted, or water or 2/3 water1/3 milk
Small bunch mint
Salt, pepper and nutmeg taste
- Dice the shallots and celery and sauté in the butter until soft.
- Add the beans and peas and gently sauté for a couple of minutes. (If using frozen beans and peas, defrost first).
- Add the liquid and mint. Bring to a gentle simmer, season.
- Simmer gently for 10 – 20minutes until the peas and beans are soft.
- Whiz the mixture till smooth using a blender (be careful if liquid hot) and then pass through a course sieve, pressing all the flavour out of the “mush” in the sieve. (If you don’t have a blender, just gently press the mixture through a sieve).
- Taste and adjust seasoning.
Great served with crème fraiche with a bit of winter savoury or thyme chopped into it. Also good with a bit of crispy pancetta sprinkled on top.
You can make this with just peas, adjust the weight to compensate for broad beans.
If you have a lettuce glut in your garden, try adding lettuce to the soup. Shred it and add just before adding the liquid.