A classic French soup with a twist

FULL OF FLAVOUR: Sweet pea and mint soup is a ‘delightfully delicate, fresh soup’. The sweet peas and mint ‘naturally complement each other’.

Sweet pea and mint soup

Makes 6 servings, prep time: 10 mins, cook time: 15 mins

INGREDIENTS

2 Tbsps extra-virgin olive oil

1 large leek, white part only, rinsed and chopped

Sea salt

¼ tsp freshly ground black pepper

300g frozen sweet peas, defrosted, or 465g freshly-shelled peas

1 small head Butter lettuce, torn into pieces

1 cup pea sprouts

2 Tbsps coarsely chopped mint, plus more for garnish

1.5 litres Old-Fashioned Chicken Stock (see the following recipe)*

1 Tbsp freshly-squeezed lemon juice, plus more if needed

6 Tbsps full-fat plain yoghurt, for garnish

Pea shoots, for garnish (optional).

Method

Heat the olive oil in a soup pot over medium heat, then add the leek, a pinch of salt and the pepper and sauté until translucent, about 5 minutes. Stir in the peas and the lettuce and another pinch of salt. Pour in 125ml of the stock to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half. Remove from the heat.

Pour one-third of the remaining stock into a blender, add one-third of the vegetable mixture, one-third of the pea sprouts and the mint. Blend until smooth. Transfer to a soup pot over low heat. Divide the remaining stock in half and repeat the process two more times. Stir in the lemon juice and ½ teaspoon salt. Taste; you may want to add an additional squeeze of lemon and a couple of pinches of salt. Serve garnished with the yoghurt, pea shoots and a bit of mint, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

*Old-fashioned chicken stock

Makes about 6 litres, prep time: 10 minutes, cook time: 3 hours

INGREDIENTS

3kg organic chicken backs, necks, bones and wings

2 unpeeled white onions, quartered

4 unpeeled large carrots, cut into thirds

2 stalks celery, cut into thirds

6 sprigs thyme

4 unpeeled cloves garlic, halved

1 large bunch flat-leaf parsley

1 bay leaf

8 black peppercorns

8 litres cold, filtered water, plus more if needed

Sea salt

Method

Rinse all of the vegetables well.

In a 12-litre or larger stockpot, combine the chicken, onions, carrots, celery, thyme, garlic, parsley, bay leaf and peppercorns.

Add the water, cover and cook over medium-high heat until the water comes to the boil. Decrease the heat so the bubbles just break the surface of the liquid. Skim off the scum and fat that have risen to the surface. Simmer, partially covered, for about 3 hours. Add more water if the vegetables begin to peek out.

Strain the stock through a fine-mesh sieve or colander lined with unbleached muslin into a clean pot or heat-resistant bowl, then stir in salt to taste. Bring to room temperature,

then store in an airtight container in the refrigerator. Skim off as much fat as you can from the top of the broth, then portion into airtight containers. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Cook’s note: The stock will cool faster in smaller containers. Make sure it’s refrigerated within 4 hours of cooking.

Sweet pea and mint soup

Makes 6 servings, prep time: 10 mins, cook time: 15 mins

INGREDIENTS

2 Tbsps extra-virgin olive oil

1 large leek, white part only, rinsed and chopped

Sea salt

¼ tsp freshly ground black pepper

300g frozen sweet peas, defrosted, or 465g freshly-shelled peas

1 small head Butter lettuce, torn into pieces

1 cup pea sprouts

2 Tbsps coarsely chopped mint, plus more for garnish

1.5 litres Old-Fashioned Chicken Stock (see the following recipe)*

1 Tbsp freshly-squeezed lemon juice, plus more if needed

6 Tbsps full-fat plain yoghurt, for garnish

Pea shoots, for garnish (optional).

Method

Heat the olive oil in a soup pot over medium heat, then add the leek, a pinch of salt and the pepper and sauté until translucent, about 5 minutes. Stir in the peas and the lettuce and another pinch of salt. Pour in 125ml of the stock to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half. Remove from the heat.

Pour one-third of the remaining stock into a blender, add one-third of the vegetable mixture, one-third of the pea sprouts and the mint. Blend until smooth. Transfer to a soup pot over low heat. Divide the remaining stock in half and repeat the process two more times. Stir in the lemon juice and ½ teaspoon salt. Taste; you may want to add an additional squeeze of lemon and a couple of pinches of salt. Serve garnished with the yoghurt, pea shoots and a bit of mint, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

*Old-fashioned chicken stock

Makes about 6 litres, prep time: 10 minutes, cook time: 3 hours

INGREDIENTS

3kg organic chicken backs, necks, bones and wings

2 unpeeled white onions, quartered

4 unpeeled large carrots, cut into thirds

2 stalks celery, cut into thirds

6 sprigs thyme

4 unpeeled cloves garlic, halved

1 large bunch flat-leaf parsley

1 bay leaf

8 black peppercorns

8 litres cold, filtered water, plus more if needed

Sea salt

Method

Rinse all of the vegetables well.

In a 12-litre or larger stockpot, combine the chicken, onions, carrots, celery, thyme, garlic, parsley, bay leaf and peppercorns.

Add the water, cover and cook over medium-high heat until the water comes to the boil. Decrease the heat so the bubbles just break the surface of the liquid. Skim off the scum and fat that have risen to the surface. Simmer, partially covered, for about 3 hours. Add more water if the vegetables begin to peek out.

Strain the stock through a fine-mesh sieve or colander lined with unbleached muslin into a clean pot or heat-resistant bowl, then stir in salt to taste. Bring to room temperature,

then store in an airtight container in the refrigerator. Skim off as much fat as you can from the top of the broth, then portion into airtight containers. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Cook’s note: The stock will cool faster in smaller containers. Make sure it’s refrigerated within 4 hours of cooking.

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