Spring Soup- Pea and Mint

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Gloriously green!

 

Soup I normally associate with Winter. Soup is something comforting, something to warm you up after a cold day outside. Pea and Mint soup, however I always associate with Spring. Why? I’m not sure. It could be the vivid green colour that reminds me of the colours of nature that come with Spring or it could be the refreshing mint taste.

Given we had a big bag of Frozen Peas to use up, I decided to make a batch of Pea and Mint Soup for supper for two nights. This recipe will give 4 servings.

Ingredients

4 slices of unsmoked bacon cut into small pieces (I used Scottish unsmoked dry cure bacon from Simon Howie), 1/2 Organic onion ( just because this was requiring to be used up) peeled and chopped, 2 Organic Carrots peeled and chopped, 2 celery stalks chopped, 4 cups of chicken stock, roughly 5 cups of frozen peas, 1 cup of mint chopped, salt and pepper, 1/2 cup of crème fraiche, olive or vegetable oil.

Add a splash of oil to a large pan and put on medium heat. Whilst waiting for the oil to warm up, prepare the vegetables and slice or cut the bacon into small pieces. Once the oil has warmed up add the bacon and fry until cooked and slightly crispy ( or what ever is your preference for bacon). Use a slotted spoon to remove the bacon from the pan and set aside in a bowl.

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Leave the bacon juices and oil in the pan and add the chopped onions, saute for a few minutes until the onions turn brown. Add the carrots and celery to the pan and cook until the veg starts to soften. Add the 4 cups of chicken stock to the pan and bring to a boil for about 8-10 minutes.  Add the peas and cook for a further 3 minutes.

 

Take off the heat, add the mint and stir.Then add the mixture to a blender. I had to do this in two batches. Once all the mixture was blended I returned the soup to the pan and added salt and pepper to taste or you could leave this out for it to be added later at the table to individual tastes.  Add 1/2 cup of crème fraiche.to the soup and stir to combine. Then serve.

I served this with French bread, baked camembert cheese, celery sticks and caramelised pecans. The recipe for the caramelised pecans came from the frugalhausfrau which I added paprika to.

I completely forgot, in my haste to devour this soup, to take a photo of it plated up. Will update after tomorrow nights supper!

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