Springtime English Pea & Mint Soup

A bite of spring in every bite - delicious hot or cold. This British classic is so easy, flavorful and fresh tasting. If you don’t have vegetable or chicken stock on hand, water will do – just adjust the flavor with a bit more salt and adding extra onion, garlic and/or shallots. In a pinch, freshly sliced leeks can stand in too for the onion. This recipe is also very easy to double or triple for a larger crowd or store in your freezer for a quick meal on a cold night. If you don't fancy the flavor of mint, replace it with cilantro for an equally delicious soup.

Serves: 2 large bowls (4 small cups)

Total time: 15 minutes

Ingredients:

2 teaspoons Extra virgin olive oil

1 small onion

1 garlic clove

3 1/3 cups (500g) frozen peas

2 cups (500ml) vegetable or chicken stock (or water)

Pinch of thyme

Optional: ½ can (200g) of drained, white beans

14 mint leaves

Method:

1. Finely chop the onion.

2. In a medium saucepan, heat the olive oil on medium-high heat.

3. Pan fry the onion until translucent. Mince the garlic clove and add to the onion mixture, stirring for 20 seconds being careful not to burn the garlic.

4. Remove the pan from heat and at a low height, carefully pour the stock (or water) over the onion mixture. Add the frozen peas.

5.Bring the mixture to simmer and allow to cook for 10 minutes.

6. Stack the mint leaves into a pile and roll up like a cigar. Then, use a knife to slice into thin slivers.

7. Remove the pan from heat. Add the optional drained, white beans if adding for extra protein. Add the mint leaves, but reserve a few slivers for garnish.

8. Using an immersion blender, blend until smooth. It’s okay if a few peas don’t get blended. If you like a thicker soup, let a bit more liquid evaporate before you blend.

9. Taste and adjust seasoning if needed. Top with reserved mint leaves. Serve right away with a green salad and crusty bread for dipping. Also delicious served chilled for on a hot summer day. Enjoy!