Yields6 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
2Onion - Roughly Chopped
300gPotato - Peeled and Diced
2Garlic Clove - Crushed
500mlCold Water
500gFrozen Peas
4tbspFresh Mint - Finely Chopped
60mlDouble Cream
2Vegetable Stock Cubes
Freshly Ground Salt and Black Pepper
1
Put the onions in a large pan with the potato, garlic and cold water. Crumble in the vegetable stock cubes and season generously with freshly ground salt and black pepper.
2
Bring to the boil, then cover, reduce the heat and simmer for 15 minutes or until the potato is very soft.
3
Remove the lid and add the peas. Bring back to the boil then cover and simmer for another 5 minutes.
4
Stir in the mint then remove from the heat and leave to cool slightly. Use a stick blender to whizz until it is as smooth as you like, then stir through the cream and season to taste.
5
To serve hot, return the pan to the heat and warm gently (without boiling) to prevent the cream from curdling. Serve the soup in bowls garnished with a drizzle of cream and a sprig of mint.
Notes
My blender doesn't usually do a great job of shredding the mint, so if you're going to be serving this to anyone who might object to that then I would recommend chopping it as finely as possible before adding it (or just use a better blender than mine!).
Ingredients
2Onion - Roughly Chopped
300gPotato - Peeled and Diced
2Garlic Clove - Crushed
500mlCold Water
500gFrozen Peas
4tbspFresh Mint - Finely Chopped
60mlDouble Cream
2Vegetable Stock Cubes
Freshly Ground Salt and Black Pepper
Directions
1
Put the onions in a large pan with the potato, garlic and cold water. Crumble in the vegetable stock cubes and season generously with freshly ground salt and black pepper.
2
Bring to the boil, then cover, reduce the heat and simmer for 15 minutes or until the potato is very soft.
3
Remove the lid and add the peas. Bring back to the boil then cover and simmer for another 5 minutes.
4
Stir in the mint then remove from the heat and leave to cool slightly. Use a stick blender to whizz until it is as smooth as you like, then stir through the cream and season to taste.
5
To serve hot, return the pan to the heat and warm gently (without boiling) to prevent the cream from curdling. Serve the soup in bowls garnished with a drizzle of cream and a sprig of mint.
Notes
My blender doesn't usually do a great job of shredding the mint, so if you're going to be serving this to anyone who might object to that then I would recommend chopping it as finely as possible before adding it (or just use a better blender than mine!).
AuthorSteveCategorySoupDifficultyBeginner