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Old 04-13-2012, 07:23 AM   #1
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English Pea & Mint Soup

Serves 4-6

Spring is finally here and what better way to celebrate than with this delicious Pea & Mint Soup. I love this soup, the taste is fantastic, and so easy to make. Whether you use frozen or fresh peas, you simply can’t go wrong. A nice extra is that you can also serve this soup cold on a hot summer day or as an amuse.

Ingredients

3 tbsp. butter

1 white onion, diced

1 clove of garlic, finely chopped

1 leek, finely chopped

750g fresh and shelled peas or frozen peas

75g fresh mint leaves, washed and roughly chopped

1.2 L vegetable stock

100ml half-fat crème fraîche

salt

black pepper, coarsely ground

Preparation

Melt the butter on medium heat in your stockpot. Sauté the onion and leek for 10 minutes or until soft but not brown. When they are about done add the garlic and cook for a further 3 minutes.

Add the peas and the chopped mint leaves. Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 10 minutes.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Return the soup to a clean pan, add the 100ml half-fat crème fraîche and season to taste with salt and coarsely ground pepper.

When ready to serve, bring back to a simmer and ladle in to bowls. Garnish with a few leaves of mint, and if you like a swirl of the crème fraîche.

Bon Appetite

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Old 04-13-2012, 11:36 AM   #2
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Yes its one I do all the time as soon as the fresh mint is out in my garden. Great soup. I love soup too!
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Old 04-13-2012, 11:42 AM   #3
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Yes its one I do all the time as soon as the fresh mint is out in my garden. Great soup. I love soup too!
That's so nice to hear Gravy Queen! I just moved into my house quite recently and can't wait to plant some herbs, much better than having to buy! Have a great weekend, Claire
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Old 04-13-2012, 12:01 PM   #4
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Hi Claire
A tads chilly here, but sunny (Grand National weekend, Ladies Day today, lots of goosepimply arms I suspect!).

Get a good stock of basic herbs going, I just feel like a Domestic Goddess going into the garden to snip them. I have mint (obvs!), thyme, oregano, marjoram, chives, parsley, and bay trees.
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Old 04-13-2012, 02:19 PM   #5
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Hope that mint is in a container or it will take over your garden. I learned the hard way at our other house.
kades
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Old 04-13-2012, 02:49 PM   #6
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Hi Claire
A tads chilly here, but sunny (Grand National weekend, Ladies Day today, lots of goosepimply arms I suspect!).

Get a good stock of basic herbs going, I just feel like a Domestic Goddess going into the garden to snip them. I have mint (obvs!), thyme, oregano, marjoram, chives, parsley, and bay trees.
'Ladies Day' sounds so exciting ! Will wait with planting until May 1st. Did you use pots or prefer to plant directly into the ground?
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Old 04-13-2012, 04:18 PM   #7
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This sounds lovely! Now that Spring is almost in the air, can't wait for peas. Must put it on the list. Thank you for sharing your recipe.
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Old 04-13-2012, 05:44 PM   #8
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This sounds lovely! Now that Spring is almost in the air, can't wait for peas. Must put it on the list. Thank you for sharing your recipe.
My pleasure Cerise
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Old 04-14-2012, 03:01 AM   #9
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'Ladies Day' sounds so exciting ! Will wait with planting until May 1st. Did you use pots or prefer to plant directly into the ground?
Great soup soup.
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Old 04-14-2012, 07:52 AM   #10
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Herbs in containers is a better idea unless you have a big garden and could have a separate section for them. I like flowers in my garden so I keep my herbs contained in long tubs and individual pots.

Don't forget too you can dry your herbs for use in the winter, I hang mine up in the shed.
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peas & mint, recipe, soup

English Pea & Mint Soup Serves 4-6 Spring is finally here and what better way to celebrate than with this delicious Pea & Mint Soup. I love this soup, the taste is fantastic, and so easy to make. Whether you use frozen or fresh peas, you simply can’t go wrong. A nice extra is that you can also serve this soup cold on a hot summer day or as an amuse. Ingredients 3 tbsp. butter 1 white onion, diced 1 clove of garlic, finely chopped 1 leek, finely chopped 750g fresh and shelled peas or frozen peas 75g fresh mint leaves, washed and roughly chopped 1.2 L vegetable stock 100ml half-fat crème fraîche salt black pepper, coarsely ground Preparation Melt the butter on medium heat in your stockpot. Sauté the onion and leek for 10 minutes or until soft but not brown. When they are about done add the garlic and cook for a further 3 minutes. Add the peas and the chopped mint leaves. Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 10 minutes. Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Return the soup to a clean pan, add the 100ml half-fat crème fraîche and season to taste with salt and coarsely ground pepper. When ready to serve, bring back to a simmer and ladle in to bowls. Garnish with a few leaves of mint, and if you like a swirl of the crème fraîche. Bon Appetite 3 stars 1 reviews
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