Pea & Mint Soup with Sour Cream
This peas and mint soup with sour cream is from the cookbook “The 6 ingredients” by Conrad Gallagher. This soup is about as instant as you are ever going to get. It is good served both hot and cold, and the addition of mint gives it a wonderful zing. You don’t have to use fresh peas, as frozen work perfectly well when they are not in season, but freshly podded peas have a particular sweetness that I just love.
Shallots, chopped – 50 grams
Shelled fresh peas – 450 grams
Chopped fresh thyme – 25 grams
Single cream – 75 ml
Fresh mint leaves, finely shredded, plus a few whole leaves to garnish – 25 grams
Sour cream – 150 ml
- Bring 900ml (11/2 pints) of water to the boil in a pan and then add the shallots, peas, thyme and single cream.
- Simmer for 8-10 minutes until the peas are completely tender and season to taste.
- Puree the soup in batches in a food processor with a hand-held blender, and then push through a fine sieve for a smoother, more velvety finish, if liked.
- If serving warm, pour back into a clean pan, add the mint and season to taste. Reheat gently.
- Otherwise, just stir in the mint and chill for at least 2 hours. Ladle into wide-rimmed bowls and swirl the soured cream into each serving.
- Garnish with a few mint leaves and sprinkle with black pepper to serve.
- The recipe serves 4 people.