This is a delightfully light, fresh, springy sort of pea soup. You could even serve it cold on a hot summer’s day. Don’t even contemplate using fresh peas for this dish unless you grow them and have both a glut and an army of unpaid labourers. Frozen are better than okay.
Preparation time: 10 minutes.
Cooking time: 30 minutes.
- 1 tbsp salted butter
- 600g shallots or onions, diced
- 1 tsp salt
- 1 iceberg lettuce, outer leaves and core removed, shredded
- 800g frozen baby peas, defrosted
- 1 litre vegetable stock
- large handful mint, leaves only
- cream or plain yoghurt
- toasted sourdough bread
- freshly ground black pepper
- Melt the butter in a large saucepan and gently cook the shallots or onions with the salt over a low heat for 10-15 minutes until sweet, soft and translucent. Add the lettuce, stirring until it is soft and wilted.
- Stir in the baby peas, cover with the vegetable stock, turn the temperature up and bring to the boil, then turn down to medium-low and simmer for 10 minutes. Allow to cool slightly, then add two-thirds of the mint leaves to the soup and purée, using a stick blender or food processor.
- Taste for seasoning.
- Serve, scattered with the remaining mint leaves, a swirl of cream or yoghurt, toasted sourdough bread or croutons, and plenty of freshly ground black pepper.
Make ahead: The whole soup can be made before it’s needed and stored in an airtight container either in the fridge for up to 3 days or in the freezer for up to 3 months. If you freeze it, defrost and stir as you reheat to bring the soup back together.
Aunt’s tip: Serve with a few slices of Woodfrog Organic Sourdough! Available at Aunt Maggie’s Malvern everyday and at Aunt Maggie’s Fitzroy on Saturday and Sunday!
Recipe by Sophie Gilliatt and Katherine Westwood, view their interview and more recipes here.