Name: Green pea soup with mint pistou
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Green pea soup; 1 tablespoon olive oil; 1 small (200g) leek, thinly sliced; 1 clove garlic, crushed; 2 large (600g) potatoes, coarsely chopped; 3 cup (360g) frozen peas; 3 cup (750ml) water; 2 cup (500ml) vegetable stock; Mint pistou; 2 cup loosely packed fresh mint leaves; 1/4 cup (20g) finely grated parmesan cheese; 1 tablespoon lemon juice; 1 clove garlic, quartered; 1/4 cup (60ml) olive oil

Green pea soup with mint pistou

This green pea soup couldn't be easier to make, and is livened up immeasurably with the addition of mint pistou. A great light supper on a warm summer evening.

Photographer Louise Lister and Stylist Jan Hann

Ingredients

Green pea soup

1 tablespoon olive oil

1 small (200g) leek, thinly sliced

1 clove garlic, crushed

2 large (600g) potatoes, coarsely chopped

3 cup (360g) frozen peas

3 cup (750ml) water

2 cup (500ml) vegetable stock

Mint pistou

2 cup loosely packed fresh mint leaves

1/4 cup (20g) finely grated parmesan cheese

1 tablespoon lemon juice

1 clove garlic, quartered

1/4 cup (60ml) olive oil

Method

1.Heat oil in a large pan; cook leek and garlic, until soft.

2.Add potato, peas, water and stock; bring to the boil. Simmer, covered, about 10 minutes, or until potato is tender. Cool 15 minutes.

3.Meanwhile, to make mint pistou, blend or process ingredients until smooth.

4.Blend or process soup, in batches, until smooth. Return soup to pan; stir until hot.

5.Serve bowls of soup topped with mint pistou.

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Ingredients

Method

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