Garden Pea and Mint Soup

Essential  Cuisine

Essential Cuisine

Premium Supplier 21st February 2012

Garden Pea and Mint Soup

For a silky smooth dinner starter pass the soup through a fine sieve or chinois and garnish with fine strips of German Black Forest smoked ham and shredded mint leaves.


  • 10g Butter
  • 200g Chopped onion
  • 1 Crushed garlic clove
  • 20g Essential Cuisine Vegetable Stock
  • 200g Chopped potato
  • 1 ltr Water
  • 300g Frozen peas
  • 100ml Double cream
  • 10g Mint sauce
  • Good Twist of freshly ground pepper
  • Sea Salt Season to your taste


1. Melt butter in a suitable pan and add the chopped onions, and garlic, fry gently until they are tender, with not too much colour.
2. Add potatoes, water and Essential Cuisine Vegetable Stock.
3. Add frozen peas and bring to the boil.
4. Simmer for 15 minutes or until the peas are tender
5. Puree in a liquidiser or using a stick blender and pass soup through a sieve.
5. Return to the saucepan, add the mint and cream and bring back to the simmer.
6. Finally season to your taste and your soup is ready to serve.