So, Soup Monday is going well. How do I make it real thing do you think - maybe I should have gone down the Scaffold route and made it Soup Tuesday? Too late now, I am knees deep in vegetable stock... And that song is going to be stuck in all our heads now, sorry about that.
So, back to this weeks efforts, Pea & Mint, a classic flavour combination, a yummy one at that. This can be eaten hot, with a mound of grated parmesan and a glug of olive oil, or cold, as a fancy canapé?
Vegan and Gluten free, so thats good. I think it would be interesting if you swapped the stock for Ham flavour, to add another depth.
Ingredients. For two for supper
Olive Oil
1 Onion
2 Cloves of Garlic, chopped
400g Garden Peas, I used frozen ones
40g (Big Handful) Fresh Mint Leaves
500ml Vegetable Stock
Salt and Pepper
Grated Parmesan (optional)
Method
1. Sweat the sliced onions in a slug of oil over a medium heat. When softened, add the garlic and mint leaves. Cook for a couple of minutes until onions are golden
2. Add the peas and the stock, bring to a simmer
3. Cook for 5 minutes, you don't want to kill the fresh flavour of the peas or the mint
4. Remove from the heat and blitz using a stick-blender, season to taste
5. Serve with glug of olive oil. Add grated parmesan if using, and bread if desired
6. Try any leftovers cold before supper?
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