Minted Pea Soup with Goat Cheese and Watercress
I can’t remember what reminded me, but I was thinking about minted pea soup, and I remembered reading a recipe by Sophie Dahl where she said she thinks of English summers and cricket and whatnot when she makes it. I don’t know what I think of, except it’s delicious, and before I knew it, I found myself in front of the freezers at my local shops trying to buy a kilo of tiny sweet little globes of goodness.
Which I lovingly simmered in some homemade veggie stock with some sauteed onion and garlic and a little mint from my struggling balcony pot. Then I blended to within an inch of its life, topped with Meredith goat feta, watercress, and mucho black pepper.
Now I’m not one for frozen veggies usually, but if you’re going to take the time to shell fresh peas, then you should really eat them boiled with a little butter and salt – enjoyed in their natural state! It’s criminal to sit through all that effort only to blend them when frozen peas taste just as good in soup.
Keep things vegan by omitting the sauteeing butter, and the extra goat feta at the end. It’s still (as with most vegan food) utterly divine. You won’t miss a thing.
So tell me, do you soup? Do you pea soup? I know some of you out there loathe peas with the fire of a thousand suns – are you one of them?
Minted Pea Soup with Goat Cheese and Watercress
Print recipeIngredients
- 1 Large onion, diced
- 2 Large cloves garlic, minced
- 1 tablespoon each butter and olive oil
- 1kg frozen peas
- 4 cups vegetable stock
- 1 pinch sugar, salt, and pepper
- 1 handful mint
- 100g goat cheese
- 1 Small bunch watercress
Directions
Step 1
Heat a medium pot over medium heat and saute the onion and garlic gently in the olive oil and butter.
Step 2
Add peas, mint, stock, and a pinch of sugar.
Step 3
Simmer on low for 20-30 minutes until the peas are soft. Blend with a stick blender until as smooth as you can get it (it won't be totally smooth) and check for seasoning.
Step 4
Serve hot or warm with a topping of goat feta and watercress. Don't forget the extra black pepper!
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