Читать книгу Vegan Feasts: Essential Vegetarian Collection - Rose Elliot - Страница 14

green pea and mint soup

This soup is refreshing and quick to make, and is equally good served hot or chilled. If possible, use frozen petits pois or baby peas for their delicious sweet flavour.

serves 4

1 onion, chopped

1tbsp olive oil

225g/8oz/1¹/₂ cups potatoes, peeled and cut into 1cm/¹/₂in dice

450g/1lb/3¹/₄ cups frozen petits pois (baby peas)

4–5 sprigs of mint

900ml/1¹/₂ pints/3³/₄ cups water or light vegetable stock

1–2tbsp freshly squeezed lemon juice

sea salt

freshly ground black pepper

soya cream, optional, to serve

chopped fresh mint, to garnish

Heat the oil in a large saucepan. Add the onion and fry, without browning, for 5 minutes. Add the potatoes, stir well, cover, and continue to cook it gently, taking care not to brown the vegetables, for a further 5–10 minutes. Add the peas, mint and water or stock, then bring to the boil, cover, and simmer for 15–20 minutes, until the vegetables are very tender.

Purée the soup in a blender or food processor, then transfer it to a clean saucepan. If you want a very smooth texture, pour it through a sieve into the pan. Adjust the consistency with extra water, if necessary. Add the lemon juice and season with salt and pepper to taste. Reheat, and serve with a spoonful of soya cream, if using, and a sprinkling of chopped fresh mint.