This chilled pea and mint soup, served with goat’s cheese and garnished with garlic cress and almonds, is a great, fresh starter or lunch.
Even better, you can make it way in advance and simply assemble at the point of serving.
Even better, you can make it way in advance and simply assemble at the point of serving.
Recipe
Ingredients (Serves 4):
3 cloves garlic, chopped
1 onion, chopped
800g frozen peas
700ml good quality chicken stock
100g natural yoghurt
Good olive oil
Juice of one lemon
100g soft goats cheese or curd
salt & pepper
blanched, shelled almonds
optional: garlic cress (try your local supermarket)
Ingredients (Serves 4):
3 cloves garlic, chopped
1 onion, chopped
800g frozen peas
700ml good quality chicken stock
100g natural yoghurt
Good olive oil
Juice of one lemon
100g soft goats cheese or curd
salt & pepper
blanched, shelled almonds
optional: garlic cress (try your local supermarket)
1. Heat some oil in a pan over medium heat and saute the onions for about 8 minutes until they are soft and translucent, though not browned. Add the garlic and saute for a further 3 minutes.
2. Add the frozen peas and stock and simmer for about 5 minutes, until the peas are soft.
3. Remove from the heat, add the mint leaves and blend in a food processor, or with a hand blender.
4. Pass the mixture through a sieve to remove the pea skins and to make sure the soup is beautifully smooth.
5. Place into the fridge and leave until chilled (about an hour).
6. Stir in the natural yoghurt, season with salt, pepper and lemon juice. Taste to check if it needs more seasoning or acid, adjust if required.
7. Pour into bowls, and crumble some of the goats cheese on the top. Garnish with the almonds and garlic cress. Finish with a drizzle of good quality olive oil.
2. Add the frozen peas and stock and simmer for about 5 minutes, until the peas are soft.
3. Remove from the heat, add the mint leaves and blend in a food processor, or with a hand blender.
4. Pass the mixture through a sieve to remove the pea skins and to make sure the soup is beautifully smooth.
5. Place into the fridge and leave until chilled (about an hour).
6. Stir in the natural yoghurt, season with salt, pepper and lemon juice. Taste to check if it needs more seasoning or acid, adjust if required.
7. Pour into bowls, and crumble some of the goats cheese on the top. Garnish with the almonds and garlic cress. Finish with a drizzle of good quality olive oil.
 Passing the peas….the only hard part of this recipe! |  Plated and beauteous |
