A friend made this soup for me last winter. He’d first eaten it on a plane, an international Virgin flight, got home, Googled it, and had been making it two or three times a week for about a month. It’s that kind of soup – one of those things that when you taste it, it makes you think, “I could eat this happily for the rest of my life!”. I made this soup on the Easter weekend, and paired it with homemade pizza. I haven’t made pizza for ages, mainly because of the unseasonable heat of the last months but also because I don’t really like pizza dinners. Pizza alone never seems like a proper meal: there isn’t enough greens or vegetable in a pizza dinner to satisfy me but, with this soup as a side, I felt like I was getting the vegetable–greens–pizza balance right for a change.
I always use frozen peas for this soup. The addition of the one third of the peas and the fresh herbs at the end makes it a vibrant green, like you’re eating a bowl of life-giving chlorophyll. You can serve it with a dollop of crème fraîche (or cream, if you please) but it has a creamy richness that can stand on its own. The addition of copious amounts of basil and mint give it a palate-popping shazam that keeps you coming back for more of its addictive green goodness.
Green pea, basil and mint soup
Adapted from the Daily Mail Online
- 500 grams of frozen peas
- 1 white onion, finely chopped.
- ¼ teaspoon of chilli flakes (optional)
- 1 tablespoon of olive oil
- 600 mls of water or stock
- 20 grams of basil leaves (about half a bunch)
- 20 grams mint leaves (about half a bunch)
- salt and pepper to taste.
- Heat olive in saucepan and saute onion until translucent add chilli flakes (if using) then add two-thirds of the frozen peas and half of basil and mint leaves. Simmer gently for about 20 minutes, until peas are tender.
- Allow soup to cool a little then process soup with frozen peas and fresh herbs, until smooth. Season to taste and add more water if the soup is too thick. Reheat gently before serving.
- Can be served with a dollop of crème fraîche or some shaved parmesan cheese, if desired.