Pea and Mint Soup

Instructions

1. 1

   Melt the Butter in a large Saucepan over medium heat. Add the chopped Onion and Celery and cook gently, stirring occasionally, for 7–8 minutes until softened and translucent — don't let them brown.

2. 2

   Add the minced Garlic and cook for 1 more minute, stirring constantly, until fragrant.

3. 3

   Pour in the Vegetable Stock and bring to a gentle boil over medium-high heat.

4. 4

   Add the frozen Peas straight from the freezer. Return to a simmer and cook for 3–4 minutes, just until the Peas are tender and bright green. Do not overcook — this preserves the vibrant colour and fresh flavour.

5. 5

   Remove the pan from the heat. Add the fresh Mint leaves, Salt, Black Pepper, and Sugar (if using). Stir to combine.

6. 6

   Using a Blender or Immersion Blender, blend the soup until completely smooth and silky. If using a Blender, work in batches and leave the lid slightly ajar (covered with a folded tea towel) to allow steam to escape safely.

7. 7

   Return the blended soup to the pan over low heat. Taste and adjust seasoning with more Salt and Black Pepper as needed. If the soup is too thick, stir in a splash of hot water or extra Vegetable Stock to reach your preferred consistency.

8. 8

   Ladle into warm bowls. Swirl a tablespoon of Creme Fraiche into each Bowl, drizzle with a little Olive Oil, and scatter a few fresh Mint leaves over the top. Serve immediately with Crusty Bread.

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