Chilled pea, mint and lemon soup

AT A GLANCE

  • Serves 6 people

  • 2 tbsp olive oil, plus extra to serve
  • 3 golden shallots, finely chopped
  • 600 ml chicken or vegetable stock
  • 600 gm frozen peas
  • ½ cup (loosely packed) mint leaves, plus extra to serve
  • 2 lemons, juice only
  • To serve: crème fraîche
01   Heat oil in a saucepan over medium-high heat, add shallot and cook for 5 minutes or until soft. Add stock, bring just to the boil, remove from heat, add peas and stand for 5 minutes.
02   Process pea mixture in a food processor with mint until smooth, add lemon juice, season to taste with sea salt and freshly ground black pepper and refrigerate for 3 hours or until chilled. To serve, ladle soup into bowls, top with a dollop of crème fraîche, drizzle with olive oil and scatter with mint.

Recipe:

GOURMET FOOD TEAM

Photography:

CHRIS COURT

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2007

Feb 2007

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