Easy Peasy Pea Mint Soup
It’s easy. It’s peasy. This is Easy Peasy Pea Mint Soup.
This is an old twimii recipe – the original recipe – is not accurate. This one is though.
The old recipe is so wrong I – I – seriously I’ve no idea what happened. Did I have a mini-stroke in the middle of adding it? Did I accidentally start writing out the ingredients for a different recipe? No idea. But it’s wrong as wrong can be.
This recipe is a soup version of something I made during a strict detox that I was on. I had come up with the rules for the detox myself. It didn’t allow potatoes for – um – either the first 8 or 12 weeks. It didn’t allow for rice or pasta or anything like that either. The rules for the detox were fairly haphazardly chosen. But it made me feel so good. Until I started adding back in grains. Why didn’t I quit gluten years ago? The signs were all there.
The story of how Easy Peasy Pea Mint Soup came to be
So one evening I was grilling a couple of lamb chops. I wanted some sort of mash with them. Potatoes were off the list. I thought about how lamb is often served with mint sauce. And I thought about making a nice sweet mash of onions, peas and mint.
Which I did. And then I squeezed in some lemon because I like things on the sharp side and I posted it as Pea-Mint-Salsa. Then one day I added some stock to it. And so it became Easy Peasy Pea Mint Soup.
Easy Peasy Pea Mint Soup is made by gently cooking some sliced onion and celery, adding some frozen peas, some chicken (or light vegetable) stock, letting those cook and then blending with some (quite a lot really) mint leaves, squeezing in some lemon and adding some salt and pepper. That’s it. There’s not much to it. It’s sweet, simple flavours.
The instant pea mint soup really is the same soup just made really quickly and without the celery. Does the celery make it better? Yes, so do the gently cooked onions.The celery sticks I used were the nice leafy inner stalks which I think taste sweeter and a little more like parsley. I use these for the Mushroom & Creme Fraiche Soup too.
I topped one bowl with some Parmesan cheese, which was a nice combination, and one with mustard which also was fine – and vegetarian.
Ingredients
- sunflower oil
- butter
- 2 onions, chopped
- 5-6 inner celery stalks and leaves, sliced
- 600g garden peas
- 1 pint chicken or light vegetable stock
- pinch of nutmeg
- 20 - 25g fresh mint, leaves picked from the stalks
- 1 lemon, juice
- salt
- pepper
- cheese or mustard optional for decoration
Instructions
- Heat a little sunflower oil in a saucepan. Add a pat of butter. When the butter has melted turn the heat down to gentle and stir in the onions. Cover the pan and let the onions soften for 15 minutes. Stir in the celery, cover the pan and leave for another minute or two.
- Add in the peas, stock and nutmeg. Raise the heat and bring to boil. Cover the pan. Leave the peas boil on high for 6 minutes or until they're cooked through and tender. Turn off the heat. Add the mint and cover the pan again for a minute just to soften the leaves a little but keeping the taste very fresh.
- Pour the contents of the pan into a deep bowl. Using a stick blender blend to a thick soup consistency. Squeeze in the juice of 1 lemon. Taste and season according to taste.
- Serve as it is or with cheese or mustard as a topping. Enjoy!
