pea and mint soup recipe - Gourmet Recipes, Cookery videos & Cookery Advice
Spring pea and mint soup with crispy pancetta
Serves 4 Prepararation time: 10 Minutes Cooking time: 15-20 Minutes Difficulty level: Easy
Ingredients USA/Canada Metric
This is a delicious spring soup, which is incredibly simple and quick to make, perfect served with crusty bread.
Good quality frozen peas Onion Celery Clove of garlic Small leek Sprigs of mint Vegetable stock Butter Crème fraiche plus extra for garnishing Pancetta
1 1/2 Cups 1 Large Half head 1 Clove 1 Leek 3 Sprigs 2 1/4 Cups 1/4 Cup 1/4 Cup 8 Rashers
250g 1 Large Half head 1 Clove 1 Leek 3 Sprigs 500ml 50g 50g 8 Rashers
For the chance to win an Ottolenghi
recipe
book!
Method
The ultimate gastronomic experience
Endorsed by Michelin Star Chef Hywel Jones
Check out some of our highly recommended fellow foodie websites!
Win!
1. Finely dice the onion, leek, celery and garlic and place a large heavy bottomed pan along with the butter. Cook the vegetables with out allowing them to colour for approximately 5 minutes 2. Add the frozen peas and continue to cook for another 5 minutes, stirring constantly. 3. Add the hot vegetable stock and mint and cook on a medium heat for approximately 10 minutes until the vegetables are tender. 4. Add the crème fraiche and liquidise the soup. 5. Pass through a strainer and adjust seasoning to taste To serve 1. Grill or pan fry the pancetta strips until very crispy and roughly chop into thin strips. Sprinkle the crispy pancetta strips into the centre of the soup then garnish with swirls of crème fraiche and finely shredded fresh mint.
Spiced pot roast belly of pork
Roast leg of lamb with garlic fresh rosemary
Quick chicken liver pate
You are viewing the text version of this site.
To view the full version please install the Adobe Flash Player and ensure your web browser has JavaScript enabled.
Need help? check the requirements page.
