Pea and mint soup

Method

1. Heat the olive oil in a large saucepan and fry the onions for 5-6 minutes until soft without letting them colour. Add the garlic and potatoes and cook for a further 2 minutes.

2. Pour in the stock, bring to the boil and gently simmer for about 10 minutes until the potatoes are softening but not quite cooked.

3. Tip in the peas and most of the mint, then bring back to the boil and simmer for about 3 minutes. Remove from the heat and liquidise in a blender until smooth.

4. Return the soup to a low heat and stir in the sugar. Fry the pancetta in a frying pan until beginning to crisp. Roughly tear the remaining mint leaves.

5. Ladle the soup into warm bowls, sprinkle the pancetta and torn mint on top and serve.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 tbsp Olive oil
2 Onions, sliced
1 garlic clove, crushed
200g Potatoes, diced
1.5 litres chicken stock
500g frozen peas
30g fresh mint leaves
1/2 tsp caster sugar
250g Pancetta, cubed (or bacon lardons)

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Great discounts on cookware
Competitions: great prizes up for grabs