Tuesday, June 29
Chilled pea soup
Just the thing for sweltering days like today - a lovely chilled soup to cool you down at lunchtime. There's a glut of peas around right now, so grab a few and you can whip up this soup very quickly.
1lb fresh peas, shelled
approx 1 pint water
half a lime
one spring onion
half a vegetable stock cube
a few sprigs of fresh mint (optional - I put them in but the taste didn't really come through)
chilli oil (optional)
Put the shelled peas, water, stock cube, spring onion (topped and tailed but otherwise whole) and mint in a pan. Cover, bring to the boil and simmer for about 10 minutes. Discard the spring onion, leave the soup to cool then blend until smooth. Add lime juice and black pepper to taste. Chill in the fridge for a few hours.
Serve with a dollop of creme fraiche, yogurt or cream, and a few drops of chilli oil if you so desire.