This easy Pea and Mint Soup by Mary Berry is a creamy and nutritious dish perfect for a quick lunch or light dinner. Using common ingredients like frozen peas and fresh mint, it’s both simple and flexible. Serve it hot or cold, garnished with a swirl of crème fraîche for added richness.
Ingredients Needed
- 100g (4oz) butter
- 1 large onion, roughly chopped
- 1kg (2lb 4oz) frozen petit pois
- 850ml (1 ½ pints) hot chicken or vegetable stock
- A large bunch of fresh mint
- 1-2 tbsp mint jelly
- Salt and freshly ground black pepper
- A little crème fraîche, to serve
How To Make Pea And Mint Soup
- Melt the Butter: In a large saucepan over high heat, melt the butter.
- Add the Onion: Stir in the chopped onion and fry for about 5 minutes, until softened.
- Add the Peas: Next, add the frozen petit pois and fry for a further couple of minutes.
- Pour in the Stock: Add the hot chicken or vegetable stock and bring to a boil.
- Prepare the Mint: Remove the leaves from the mint stalks and set them aside. Add the stalks to the pan, bring back to the boil, cover, and simmer for about 5-8 minutes, or until the peas are tender.
- Stir in the Mint Jelly: Add the mint jelly, then remove and discard the mint stalks. Stir in the reserved mint leaves.
- Blend the Soup: Spoon the mixture into a processor and whiz until smooth.
- Season and Serve: Return the soup to the pan, season with salt and pepper, and serve hot or cold, garnished with a swirl of crème fraîche and some crusty bread.
Recipe Tips
- Check the Peas: Make sure the frozen peas are fully cooked before blending; they should be bright green and tender for the best texture.
- Adjust the Consistency: If the soup is too thick after blending, add a little more stock or water to reach your desired consistency.
- Taste Before Serving: Always taste the soup before serving and adjust the seasoning with salt and pepper as needed.
- Serve with Bread: Pair the soup with crusty bread or croutons for a delicious contrast in texture and to make it more filling.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Pea and Mint Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, let the soup cool completely, then pour it into freezer-safe containers. The soup can be frozen for up to 3 months. To thaw, move the container to the fridge for several hours or overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes until it is hot throughout.
Nutrition Facts
Serving Size: 1 cup (approximately 240ml)
- Calories: 238
- Total Fat: 7g
- Saturated Fat: 1g
- Sodium: 300mg
- Potassium: 480mg
- Total Carbohydrate: 39g
- Dietary Fiber: 9g
- Sugars: 6g
- Protein: 10g
Try More Mary Berry Recipes:
- Mary Berry Raspberry Muffins
- Mary Berry Damson Jam
- Mary Berry Strawberry Mousse
- Mary Berry Salmon Mousse
Mary Berry Pea And Mint Soup
Description
This easy Pea and Mint Soup by Mary Berry is a creamy and nutritious dish perfect for a quick lunch or light dinner. Using common ingredients like frozen peas and fresh mint, it’s both simple and flexible. Serve it hot or cold, garnished with a swirl of crème fraîche for added richness.
Ingredients
Instructions
- Melt the Butter: In a large saucepan over high heat, melt the butter.
- Add the Onion: Stir in the chopped onion and fry for about 5 minutes, until softened.
- Add the Peas: Next, add the frozen petit pois and fry for a further couple of minutes.
- Pour in the Stock: Add the hot chicken or vegetable stock and bring to a boil.
- Prepare the Mint: Remove the leaves from the mint stalks and set them aside. Add the stalks to the pan, bring back to the boil, cover, and simmer for about 5-8 minutes, or until the peas are tender.
- Stir in the Mint Jelly: Add the mint jelly, then remove and discard the mint stalks. Stir in the reserved mint leaves.
- Blend the Soup: Spoon the mixture into a processor and whiz until smooth.
- Season and Serve: Return the soup to the pan, season with salt and pepper, and serve hot or cold, garnished with a swirl of crème fraîche and some crusty bread.
Notes
- Check the Peas: Make sure the frozen peas are fully cooked before blending; they should be bright green and tender for the best texture.
- Adjust the Consistency: If the soup is too thick after blending, add a little more stock or water to reach your desired consistency.
- Taste Before Serving: Always taste the soup before serving and adjust the seasoning with salt and pepper as needed.
- Serve with Bread: Pair the soup with crusty bread or croutons for a delicious contrast in texture and to make it more filling.
Mary Berry Pea And Mint Soup