Page title and description
Spring onion, pea and mint soup
Soups & stews
Spring onion, pea and mint soup
Our spring onions are planted in October and battle their way slowly through the winter. They bridge the gap until their siblings in the polytunnels burst forth in late May. They take up the allium baton as the leek season draws to a close. They can be used in place of leeks in many recipes but are mild enough to be used raw in salads too. This spring soup can be served hot or chilled.
Ingredients
- 1 bunch spring onions
- 1 garlic clove
- 1 bay leaf
- 200g potatoes, peeled and diced
- 200g frozen peas
- 500ml chicken or veg stock
- 8 mints leaves, chopped
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
-
Step 1
Clean, trim and slice the onions, peel and slice the garlic. Fry them gently in a little oil and butter for 5 minutes until softening.
-
Step 2
Add the potatoes and stock, bring to simmer and cook until the potatoes are soft.
-
Step 3
Add the peas and mint. Remove the bay and blend till smooth.
-
Step 4
Season well with salt, pepper and a squeeze of lemon juice.
