|The lady of the house must have know I was coming.....|
- Cut all the vegetables into roughly 1cm dice.
- Heat the olive oil in a large pan and add all the ingredients.
- Cook on a medium heat without colouring for 5 minutes, allowing the vegetables to soften slightly.
- Add the water and bring to the boil.
- Once boiling turn down to simmer and allow to simmer for 30 minutes.
- Strain through a sieve. Taste it. If there is not enough depth of flavour you can bring it back to the boil and allow it to reduce till you are satisfied with the taste.
- Sweat the onion in the vegetable oil till soft but not coloured. Add the garlic and cook for another minute till garlic is soft but not coloured. Add the stock and bring to the boil.
- Make sure the onion is soft enough to blend in to a puree before you add the peas, as the peas don’t take long to cook.
- Add the bicarbonate of soda to the boiling stock , then add the peas and return to the boil.
- Once boiled reduce to simmer and cook for about 5 – 8 minutes till peas are soft.
- Add mint and allow to wilt in the soup, then blitz in a blender till smooth.
- Return to the pan, and then finish it with seasoning, crème fraiche, butter & lemon juice. If you think it needs it you can also add a bit of nutmeg & ground coriander.
- Depending on how powerful your blender is you may want to pass this, or you may not – the choice is yours!
|I rather like the look of this recipe too which was hanging on the wall because the amounts are rather relaxed - if you have an abundance of citrus left from a large event this would be a good use for it!|