15 Jun 2014 Savoury
This soup is always pretty as a peacture! The striking green colour is always so impressive, and very simply achievable. Not to mention how amazing this actually tastes. I love how the beetroot sprouts ‘pop’ in colour on top but you can leave them out if you prefer. They are available in good speciality food stores or health food stores.
Melt the butter in a medium pan and gently sauté the onion for 6-8 minutes until softened but not coloured.
Increase the heat, add the stock and bring to a rolling boil. Pour the peas in, add the mint, return to the boil and then reduce the heat to simmer for 6-8 minutes until the peas are tender.
Ladle the mixture into a blender and season with salt, pepper and a pinch of sugar to taste. Add 150ml of the cream and blend until smooth. Softly whip the remaining 50ml of cream. Ladle the soup into bowls, top each one with a little cream. Sit a pile of beetroot shoots on top.
Pass the soup through a sieve for a smoother finish (although your yield will obviously be less then).
Fry some bacon with the onions for a non-vegetarian version. Or stir some finely diced cooked ham through before serving.
Serve cold in the summer time with some cubes of ice to garnish.
1 large onion, diced
450ml chicken or vegetable stock
450g fresh or frozen peas
good handful fresh mint leaves
pinch of sugar
small handful of beetroot sprouts (optional)
small handful of fresh pea shoots
salt and freshly ground black pepper
Makes 1L (1 3/4 pts)