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Chilled minted pea soup

Ingredients 12
Servings 6


  • 1
    fresh peas in their pods, peas removed
  • 45
  • 15
    extra virgin olive oil or sunflower oil
  • 1
    onion, diced
  • 2
    medium potatoes, peeled and diced
  • salt and milled black pepper to taste
  • 20
    finely chopped mint leaves
  • 10
  • 1
    chicken stock
  • 125
    fresh cream
  • 125
    natural yoghurt
  • mint sprigs to garnish


Blanch fresh peas in boiling water for 10 minutes, drain and refresh in ice-cold water (to set colour). Drain and reserve. Heat butter in a saucepan until foamy. Add oil and sauté onion until pale gold. Add potatoes and stir for a few seconds until coated with butter. Season. Cover saucepan tightly and simmer until potatoes are just tender. Add mint and peas and sprinkle with sugar. Stir for 2 to 3 seconds, then add stock. Cover and continue cooking until peas are tender (or defrosted). Purée until smooth and pass through a sieve. Stir in cream and leave soup to cool. To serve, spoon soup into shallow plates and top with a spoonful of yoghurt and sprigs of fresh mint.

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