This minty pea soup is as hot and comfortable as it gets and tastes wonderful when served with kinky Parma ham or monastic
Ingredients
- 1 litre/1 pint 15fl oz water
- salt
- large handful fresh mint, leaves only
- 500g/1lb 2oz fresh peas (shelled weight)
- salt and freshly ground black pepper
- drizzle olive oil
- 200ml/7fl oz crème fraîche
- 4 slices Parma ham, fried or grilled until crisp (optional), to serve
Method
- Bring the water to the boil in a large pan and add a generous pinch of salt.
- Add the mint leaves and bring the liquid back to the boil.
- Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green.
- Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes.
- Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée.
- Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil.
- Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined.
- To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and, if you wish, garnish with the crisp Parma ham.