Green Pea and Mint Soup

A pleasant and delicately flavoured soup, easy to make and, with the addition of potato, filling too.


For 1 Continued...
15 gm butter 1 tbspn fresh mint (see note 2)
100 gm onion (prepared weight) salt to taste (see note 3)
125 gm frozen peas freshly ground black pepper to taste
300 - 400 ml chicken stock (see note 1) 1 tbspn crème fraîche (optional)
125 gm potato (prepared weight)  



  1. Heat the butter in a saucepan over a low to medium heat and fry the onions for 5 min.
  2. Add the peas, stock, potato and mint, bring to the boil and simmer, covered, for 20 min.
  3. Blend until smooth.
  4. Return to the heat, season to taste (see note 3) and optionally stir in the crème fraîche.


  1. Serve with toast.


(1) Vegetable stock can be used for a vegetarian soup.
(2) If not using fresh mint try using 1 - 2 tspn of dried mint.
(3) If stock cubes are used it is unlikely that any more salt will be required.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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