Stir in the lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender. Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a ...

Our favorite pea-forward ... Best of all, the recipe calls for frozen peas, which means it can be easily made any time of year. This delightfully light and clean-tasting soup from chef Daniel ...

Preparation Dice the onion. Heat the oil and fry the onions over a medium heat, then deglaze with the stock. Add the peas and coconut milk and cook for 10 minutes. You can chop the mint and ...

To celebrate the start of spring, here’s an incredibly simple green pea soup inspired by a Lois Daish recipe. I always use ... the boil and add the peas and mint. Cook for 5 minutes or until ...

Peas and Mint Soup: A light and healthy soup with the goodness of peas, hint of mint and the creaminess of sour cream. Add stalks of mint to the chicken stock. 2. In a deep pan take some olive oil, ...

Serve this mélange with crostini, crackers and chile crisp, if you'd like to give the spring pea recipe a spicy edge. In case you haven't heard, mint and peas are basically soulmates. The herb's ...

Ladle the soup into warmed soup bowls. Heat the butter in a large pan over a low heat. Add the onion and mint and cook for about five minutes. Stir in the peas and stock and bring to a boil.

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.