INGREDIENTS
300g fresh or frozen peas A small bunch of spring onions, chopped 1 medium sized potato, peeled and chopped 800ml vegetable stock 4 tbsp chopped fresh mint 1 tbsp lemon or lime juice 2 tbsp sour cream |
RECIPE
Put the spring onion, potato and stock into a large pot and bring to boil on your hotplate or induction zone. Once boiling reduce the heat or transfer to your simmer plate and simmer for 15-20 minutes or until the potato is soft. Add the peas and simmer for a further 5-7 minutes (be careful not to overcook as the peas will lose their vibrant colour). Stir in the mint, lemon juice then liquidise with a hand blender or in a food processor. Serve the soup with a dollop of sour cream and freshly ground pepper. |
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