Frozen peas work better than fresh in this soup: frozen straight after harvest, their sugar has not had time to turn to starch. The cooking time is very short too, and anything over eight minutes kills the colour.
Ingredients
For the soup
For the top
Method
-
Fry the onion
Soften the onion in butter for 4 minutes.
-
Cook the potato
Add the potato and the hot water and boil for 10 minutes.
-
Add the peas
Add the peas straight from frozen and cook for 5 minutes only.
-
Blend
Add the salt and blend immediately with a hand blender. Leave it standing and the colour fades.
-
Serve
Drizzle with cream and serve with fresh mint.
Tips
- Do not boil the peas for more than five minutes; the colour turns from bright green to olive and does not come back.
- Fresh mint is far better here than dried; if you cannot get it, use half a teaspoon of dried mint.
Nutrition
155
kcal
8 g
Protein
7 g
Fat
18 g
Carbs
7 g
Sugar
6 g
Fibre
Values are per serving and approximate.