It’s easy. It’s peasy. It’s Pea Mint Soup.
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 – that I had come up with myself – that 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. So one evening I was grilling a couple of lamb chops, I wanted some sort of mash with them and I thought about how lamb is often served with mint sauce (I have never ever had mint sauce – I’ll have to correct that) and I thought about making a nice sweet mash of onions, peas and mint. Which I did and then squeezed in some lemon because I like things on the sharp side and I posted it as Pea-Mint-Salsa. And then it became Easy Peasy Pea Mint Soup – or it should have but half the ingredients appear to be part of some other recipes.
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 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.