The days are getting brighter, which means dinners are getting lighter! One of my favourite spring dinner recipes is this minted pea soup – it’s so easy to make but it’s super delicious (and good for you too!)
Minted Pea Soup Recipe
- 1 bunch spring onions
- Knob butter
- 300 frozen peas
- 750ml veg or chicken stock
- Sprig mint, chopped
- 3 tbsp crème fraîche
Slice the spring onions and fry in the butter until soft.
Add the peas, mint and stock and bring to the boil.
Simmer for five minutes and then blitz in a blender until smooth. Stir in the crème fraîche and serve!
I like to serve this up with homemade crusty white bread and butter – I made the loaf above with the New York Times no knead bread recipe and it turned out a treat!
Depending on how much bread you serve, this will feed two people as a main course, or four for a small starter.
If you want to make your soup extra special, add in some beautiful edible flowers. I got mine from Greens of Devon – they send a big collection of assorted flower heads, which you can store for a few days if you keep them cool. They’ll elevate even the simplest dish from a basic offering to a feast!