A little morning ritual I've been enjoying in this gorgeous summer weather is having my breakfast espresso sitting on a bench in the garden, before heading off to work. I sip my coffee, listen to the birds, feel the sun on my face and survey the garden.
The bench is next to my little herb corner so the coffee aroma from my espresso mingles with the heady smells of rosemary, thyme and mint. They all seem to be flourishing this year. Indeed, it was seeing that the mint was about to take over everything else that led me to make this delicious, summery, fragrant soup and although I was very liberal in my use of mint, it doesn't overpower the delicate flavour of the peas.
Simple and in Season – My Custard Pie (this month's host) & Ren Behan
No Croutons Required - Lisa’s Kitchen (this month's host) & Tinned Tomatoes
Four Season Food - Eat your Veg (this month's host) & Delicieux
Cooking with Herbs - Lavender & Lovage
1 tablespoon extra virgin olive oil
4 spring onions
700 ml water
500g frozen peas
1 big bunch fresh mint
Start by boiling the water (in a kettle if you have one).
Heat the olive oil in a large pan and add the spring onions, roughly chopped (I use the white and green parts). Stir and cook over a gentle heat for a minute so that the spring onions just start to soften.
Add the peas and the just-boiled water. Stir everything together and simmer for about 6 minutes, stirring occasionally.
Strip the leaves off the mint and roughly chop. Add to the soup and continue cooking for a further minute or two.
Using either a stick blender or normal blender, whizz it all up until you get the consistency you desire. I like it with a bit of texture. Season with salt and pepper.
Serve with a few fresh mint leaves and a swirl of yoghurt or olive oil on top if you like. I usually eat this soup hot but it's also really nice cold.