Pea, Broad Bean and Mint Soup

A fantastic soup to make in early summer with fresh peas and broad beans, but equally delicious made on a sunny Autumn day using frozen broad beans and peas..

Pea, broad bean and mint soup
4 good portions

Pea, broad bean and mint soup

30g butter
2 large or 4 small shallots
1 stick celery
400g Peas (fresh or frozen out of shells)
300g Broad beans (fresh or frozen out of pods)
1 litre Liquid (ham or chicken stock, not salted, or water or 2/3 water1/3 milk
Small bunch mint
Salt, pepper and nutmeg taste

1.  Dice the shallots and celery and sauté in the butter until soft.
2. Add the beans and peas and gently sauté for a couple of minutes. (If using frozen beans and peas, defrost first).
3. Add the liquid and mint. Bring to a gentle simmer, season.
4. Simmer gently for 10 – 20minutes until the peas and beans are soft.
5. Whiz the mixture till smooth using a blender (be careful if liquid hot) and then pass through a course sieve, pressing all the flavour out of the “mush” in the sieve. (If you don’t have a blender, just gently press the mixture through a sieve).
6. Taste and adjust seasoning.

Great served with crème fraiche with a bit of winter savoury or thyme chopped into it. Also good with a bit of crispy pancetta sprinkled on top.

You can make this with just peas, adjust the weight to compensate for broad beans.

If you have a lettuce glut in your garden, try adding lettuce to the soup. Shred it and add just before adding the liquid.