Cook and Drink

We love refreshing chilled soups during summer. Could be gazpacho, could be avocado and cucumber soup or this classic. It’s delicious and uplifting when it’s really warm. Serve with crusted bread for a lovely, light starter.

What You Need

• 1 small Shallot
• 1 clove of Garlic
• 400 ml of Vegetable Stock
• 175 grams of (frozen) Peas
• handful of fresh Mint
• Lemon Juice
• Black Pepper
• 2 tablespoons of Cream
• Olive Oil

What You Do

1. Chop the shallot, the garlic and the mint
2. Heat the oil in a large pan
3. Add shallot to the pan and glaze for a few minutes
4. Add garlic to the pan and gently sauté for one or two minutes
5. Pour in the stock and bring to the boil
6. Add peas and reduce heat
7. Leave for a few minutes until the peas are relatively soft
8. Add mint and cream
9. Allow to simmer for one or two minutes
10. Add some lemon juice and black pepper
11. Hand blender until smooth
12. Taste and adjust (mint, lemon juice, black pepper)
13. Pour into a large bowl and allow to cool
14. Cover and chill in the refrigerator for three or more hours
15. Spoon the soup into cold soup bowls and decorate with a sprig of mint

PS

• Don’t overcook the peas. If you do, the soup will become too smooth and it will not be bright green.
• You could add some olive oil just before serving and pulse with a hand blender. This will give the soup a velvety, rich feel plus it will make the taste more complex.