Pea Soup with Mint Gremolata
Shared by: erin
Source: The Kitchen Garden Cookbook, edited by Caroline Bretherton
Prep10 min Cook35 min Total45 min
Serving: 6
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
Directions
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.