Pea and Mint Soup

Kevin Kindland

Kevin Kindland

10th May 2015
Kevin Kindland

Pea and Mint Soup

Pea and Mint Soup


  • 600g peas (fresh or frozen)
  • 250g cream whipping or double
  • Sea salt and black pepper
  • Large handful of mint leaves
  • 1 tsp Mint Sauce
  • Olive oil to drizzle


Add the mint leaves to a medium saucepan of boiling salted water. Bring back to the boil, then add the peas and blanch for 2-3 minutes until they are just tender and still bright green. Drain, reserving the liquor.

Tip the peas and mint into a blender. Add just enough of the hot liquor (about 500ml) to cover and whiz to a smooth purée. Add a generous drizzle of olive oil, Mint Sauce and all of the cream. Season and pulse for a few seconds to combine.

Pour the soup into warm bowls, drizzle with Olive oil

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