Quickie for you this week: chilled pea and mint soup. Right then, let’s crack on.

Incidentally, don’t imagine that because this is quick and ludicrously simple to make it has less merit. (Anyway, the idea that good food must be difficult to make is nonsense created by alpha restaurant chefs to boost their ego.) Get this right and it will taste heavenly – refreshing, complex and perfectly balanced. Spring in a bowl.

Oh, and just one more thing. Don’t miss out the garnish. The soup is smooth and sweet and it needs something sharp and peppery to set it off – hence the fiery radishes, the punch of olive oil and the kick of chive flowers. It’s not just prettifying, though pretty it certainly is.

Ok, two more things. Because you’ll be serving this really, really cold you will need to over season it as chilling deadens the flavours.

Alright, last one, promise. If you like a chilled soup have a look at my chilled cucumber soup too.

Anyway, can’t stand around chatting, there’s cooking to do…

Chilled pea and mint soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serves: 2

Chilled pea and mint soup

The simplest and most pleasing of chilled soups. Perfect for a weekend lunch in the garden.

  • ½ onion
  • Generous knob of butter
  • 300g frozen peas, defrosted
  • Small bunch of mint, stems removed
  • Lemon juice, to taste
  • 2-3 radishes
  • Chive flowers
  • Handful fresh herbs (chervil, fennel and chives are ideal)
  • Drizzle of extra virgin olive oil
  1. Melt the butter in a large saucepan over a low heat.
  2. Slice the onion and add to the butter together with a pinch of salt. Sweat for 10 minutes until soft but not brown. Don’t be tempted to skimp on the timing here, a well-softened onion will add so much flavour.
  3. Add the peas and cover with water so the peas are just submerged. Add the mint then bring to a gentle simmer for 3-5 minutes.
  4. Tip the contents of your pan into a blender (I like my Nutribullet because it gives such a fine and silky texture) and whizz to a smooth soup. You may need to loosen it with a splash of cold water to create the consistency you want.
  5. Adjust the seasoning by adding a little salt and lemon juice then chill until ready to serve. (Remember to over season because the chilling will deaden the flavours.)
  6. To serve, spoon the soup into a bowl, slice the radishes and scatter them on top. Finish with a few herbs and a drizzle of olive oil. Maybe even an ice cube if it’s an especially hot day.
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