Pea Soup with Mint Gremolata

Name: Pea Soup with Mint Gremolata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: SOUP; 1 onion, finely chopped; 2 Tbs butter; 1 potato, coarsely chopped; 1 lb. peas in their pods, coarsely cut up; 5 cups chicken or vegetable stock; 1 tsp superfine sugar; 1 spring of fresh mint; salt and freshly ground black pepper; a little half-and-half, to serve; GREMOLATA; 2 Tbs parsley, finely chopped; 2 Tbs fresh mint, finely chopped; 2 tsp lemon zest, finely grated; 1 garlic clove, finely chopped

Source

The Kitchen Garden Cookbook, edited by Caroline Bretherton

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Ingredients

Serves

Display Units in Metric

Display Mixed Units

	SOUP
1	onion finely chopped
2 Tbs	butter
1	potato coarsely chopped
1 lb.	peas in their pods coarsely cut up
5 cups	chicken or vegetable stock
1 tsp	superfine sugar
1	spring of fresh mint
	salt and freshly ground black pepper
	a little half-and-half to serve
	GREMOLATA
2 Tbs	parsley finely chopped
2 Tbs	fresh mint finely chopped
2 tsp	lemon zest finely grated
1	garlic clove finely chopped

Cook the onion gently in the butter for 7-10 minutes, stirring until soft. Add the remaining soup ingredients, except the half-and-half. Bring to a boil, reduce the heat, partially cover, and simmer gently for 20 minutes, or until the peas and potato are very soft. Discard the mint.

Working in batches if necessary, puree the soup in a blender or food processor. Pass through a sieve to remove the pods and pea skins. Taste and adjust the seasoning. To serve, either reheat or chill.

Meanwhile, thoroughly mix together the gremolata ingredients. Ladle the soup into bowls. Before serving add a swirl of half-and-half and sprinkle with a little of the gremolata.

Cook the onion gently in the butter for 7-10 minutes, stirring until soft. Add the remaining soup ingredients, except the half-and-half. Bring to a boil, reduce the heat, partially cover, and simmer gently for 20 minutes, or until the peas and potato are very soft. Discard the mint.
Working in batches if necessary, puree the soup in a blender or food processor. Pass through a sieve to remove the pods and pea skins. Taste and adjust the seasoning. To serve, either reheat or chill.
Meanwhile, thoroughly mix together the gremolata ingredients. Ladle the soup into bowls. Before serving add a swirl of half-and-half and sprinkle with a little of the gremolata.

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