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…