Jamie Oliver Mint Pea Soup Recipes

Steps:

• Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

Steps:

• Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
• Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
• To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
• Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.

Steps:

• Pour the broth into a medium saucepan and heat until boiling.
• In a separate, large saucepan on medium heat, add 2 T. of olive oil.
• Add the prepped carrots, celery, onions and garlic and mix together. Put a lid on, slightly off center so some steam can escape. Cook this for about 10 minutes, until the carrots are tender but still holding their shape and the onions are golden.
• Add the boiling broth to the veggies.
• Add the peas.
• Stir and bring to a boil.
• Once boiling, bring the soup to a simmer. Simmer for about 10 minutes, until peas are softened.
• Take the pan off the heat and season with salt and pepper and add some mint leaves. *Jamie says to use a small bunch. I think this is a matter of personal taste, in terms of how much mint flavor you like to shine through. Start out small and increase until your taste buds are pleased! I added about half a bunch of chopped mint and thought it was enough for my tastes.
• Using an immersion blender (or blender), blend the soup until smooth. (If you are using a regular blender, do it in batches so the hot soup won't come out the top of your blender).
• Optional:.
• If you are using ham, chop it up into bite-size pieces and stir it into the blended soup.
• Heat the soup through before serving OR let it cool, store it in your fridge and eat it cold anytime you'd like!