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Iced Pea, Spring Onion and Mint Soup

This recipe is in categories Healthy eating, Soups and Sauces, Vegetarian,
About this recipe:
Difficulty: 1
Comments: The soup will be hot when you blend or liquidise it, take care not to spash it on yourself
Preparation Time: 30 minutes plus chilling time
Cooking Time: 10 to 30 minutes
Number of servings: 8
Serving suggestions: Garnish with a swirl of yoghurt and a sprig of mint before serving.
This is a vegetarian recipe

Available all year round, fresh British peas are at their peak during the summer. In their frozen state, peas are one of the few vegetables that keep their flavour.


Making and cooking it
  1. Heat the oil in a large saucepan. Add the spring onions and garlic and gently cook for 5-7 minutes or until the spring onions are soft but not brown
  2. Pour in the stock and bring to the boil
  3. Add the peas, bring back to the boil and reduce to simmering point
  4. Stir in the lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender
  5. Blend the soup mixture in a liquidiser or hand blender until smooth. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending
  6. Season to taste
  7. Pour into a large bowl and allow to cool
  8. Cover and chill for 4 hours or overnight
  9. To serve, spoon the soup into chilled soup bowls.Decorate with yoghurt and a sprig of mint if you like