This month’s Hay Hay it’s Donna Day event was hosted by Giulia from Juls Kitchen. She chose Donna’s Pea and Mint soup, a recipe which, ironically I made a version of quite recently with Les Petits Chefs.
I followed Donna’s recipe nearly to a “T”, however I left the red potatoes I used unpeeled – so much nutrition and fibre in the skins! – and served it with a dollop of lemon crème fraîche that I had on hand.
I have to say, this really made the soup into something spectacular. The soup on its own was ok, but a little bland and not really minty enough for my liking. With a spoonful of this swirled in, it was zingy and fresh – the perfect summer soup!
Donna Hay’s Pea and Mint soup
3 cups (360g) frozen green peas
2 large potatoes, peeled and chopped
1.5litres chicken stock
½ cup (125ml) pouring (single) cream
1 tablespoon chopped mint
sea salt and cracked black pepper
crusty bread, to serve
Place the peas, potato and stock in a saucepan over medium-high heat and bring to the boil. Cover and cook for 10 minutes or until the potato is tender. Roughly blend the soup and return to the saucepan over medium heat. Add the cream, mint, salt and pepper and heat until hot.