Pea and Mint Soup Recipe
1 tablespoon olive oil.
1 onion, roughly chopped.
1 clove garlic, finely chopped.
1 carrot, scraped and coarsely grated.
1 celery stalk, roughly chopped.
salt and freshly ground black pepper.
2 cups chicken OR vegetable stock.
1 handful of mint leaves + extra to garnish.
cream to garnish.
In a medium-sized saucepan on the stove heat the oil.
Add the onion, garlic, carrot and celery.
Stir-fry for a few minutes until soft and fragrant.
Season with salt and freshly ground black pepper.
Add the stock.
Bring the mixture to the boil.
Add the peas.
Reduce the heat and simmer for a few minutes.
Stir in the mint leaves.
Using a stick blender, pulse the soup until smooth.
Add more salt and pepper if necessary.
Pour into bowls.
Garnish with a swirl of cream and mint.
Serve with bread sticks.