Pea & mint chilled soup

Pea & mint chilled soup

It’s one of the great British flavour combinations – but served cold, like a Spanish gazpacho.

By , 21 September 2015
Pea & mint chilled soup
  • Ready in: 260 mins
  • Serves: 6
  • Price: 31p per serving
Nutritional Info
Each 201g serving contains
  • Fat 10.7
    15%
  • Sat Fat 5.8
    29%
  • Sugar 3
    3%
  • Salt 0.4
    7%
  • Cals 167
    8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 348kJ/83kcal.
Ingredients
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 1 stick celery, sliced
  • 1 clove garlic, crushed
  • 500g frozen peas
  • 3 tbsp fresh mint, chopped, plus a few small, whole leaves, to garnish
  • 450ml vegetable stock
  • 5 tbsp reduced-fat crème fraîche
Method
  • Heat the oil in a pan and cook the shallots and celery for 4-5 minutes. Add the garlic and cook for a further minute.

  • Add the peas, chopped mint and stock. Simmer for 5 minutes. Allow to cool slightly, then stir in the crème fraîche. Season, then blitz with a handheld blender until smooth. Leave to cool, then chill for at least 4 hours.

  • Serve cold in teacups, with an ice cube (optional) plus whole mint leaves to garnish.