This pea and mint soup recipe is made with butter, onion, petit pois, stock, fresh mint, mint jelly, salt, pepper, and crème fraiche. It takes 30 minutes to make and serves 6.
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💚 Why This Pea And Mint Soup Recipe Will Impress Your Guests
- Quick and easy: Ready in just 30 minutes.
- Fresh and flavorful: Bursting with the vibrant taste of mint and peas.
- Versatile: Can be served hot or cold, making it perfect for any season.
- Crowd-pleaser: Serves 6, ideal for family meals or gatherings.
❓ What Is Mary Berry Pea And Mint Soup Recipe?
Mary Berry Pea and Mint Soup is a classic British dish made from butter, onion, petit pois, stock, fresh mint, mint jelly, salt, pepper, and crème fraiche. It’s a smooth, vibrant soup with a refreshing taste. The name comes from the renowned British chef, Mary Berry, known for her traditional yet innovative recipes.
🍗 Mary Berry Pea And Mint Soup Ingredients
- 100g (4oz) butter
- 1 large onion, roughly chopped
- 1kg (2lb 4 oz) 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 fraiche, to serve
🍵 How To Make Mary Berry Pea And Mint Soup
- In a big saucepan, melt the butter over high heat. Put in the onion and stir-fry for about 5 minutes. After you add the peas, fry for a few more minutes. Add the water and bring it to a boil.
- Take the mint stalks’ leaves off and set them away. Bring the stalks back to a boil after adding them to the pan. Put the lid on top and cook on low heat for about 8 minutes, or until the peas are soft.
- Add the mint juice and mix it in. Then take out and throw away the mint stalks and add the mint leaves. Put it in a food processor and blend it until it’s smooth.
- Season with salt and pepper and return to the pan. Serve hot or cold with toasted bread and a swirl of crème fraiche on top.
💭 Recipe Tips
- Use fresh mint for the best flavor, and don’t substitute it with dried mint.
- Be cautious with the mint jelly, as too much can overpower the soup.
- Adjust the thickness by adding more stock if needed.
- Taste before adding salt, as some stocks can be quite salty already.
- Be mindful of the heat when blending hot soup to avoid accidents.
🥗 What To Serve With Pea And Mint Soup?
Serve Pea and Mint Soup with crusty bread, a fresh green salad, or a side of grilled vegetables for a well-rounded meal the soup’s light and refreshing flavors pair well with a variety of dishes, making it a versatile option for any occasion.
🎚 How To Store Leftovers Pea And Mint Soup?
- In The Fridge. To store Leftovers Pea And Mint Soup refrigerate in an airtight container for up to 3 days.
- In The Freezer. To freeze Leftovers Pea And Mint Soup place in freezer-safe containers for up to 3 months.
🥵 How To Reheat Leftovers Pea And Mint Soup?
- In The Microwave: Heat Leftovers Pea And Mint Soup in 30-second intervals stirring in between until warmed through.
- In The Oven: Place Leftovers Pea And Mint Soup in a preheated oven at 350°F (180°C) until heated.
FAQs
How Do I Prevent The Soup From Becoming Too Thick?
To prevent the soup from becoming too thick, adjust the liquid-to-ingredient ratio by adding more stock or water gradually until desired consistency is reached.
Is It Okay To Skip The Crème Fraiche Topping?
It’s okay to skip the crème fraiche topping for a lighter option, though it adds richness.
Can I Add Other Vegetables To This Soup?
Yes, you can add other vegetables like carrots or celery for added flavor and nutrients.
Can I Make This Soup Ahead Of Time?
You can make this soup ahead of time; store it in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
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Mary Berry Pea And Mint Soup Nutrition Facts
Amount Per Serving
- Calories: 250
- Protein: 6g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 6g
- Sugars: 8g
- Sodium: 800mg
- Vitamin A: 30%
- Vitamin C: 40%
- Calcium: 8%
- Iron: 15%
Mary Berry Pea And Mint Soup
Description
This pea and mint soup recipe is made with butter, onion, petit pois, stock, fresh mint, mint jelly, salt, pepper, and crème fraiche. It takes 30 minutes to make and serves 6.
Ingredients
Instructions
- In a big saucepan, melt the butter over high heat. Put in the onion and stir-fry for about 5 minutes. After you add the peas, fry for a few more minutes. Add the water and bring it to a boil.
- Take the mint stalks’ leaves off and set them away. Bring the stalks back to a boil after adding them to the pan. Put the lid on top and cook on low heat for about 8 minutes, or until the peas are soft.
- Add the mint juice and mix it in. Then take out and throw away the mint stalks and add the mint leaves. Put it in a food processor and blend it until it’s smooth.
- Season with salt and pepper and return to the pan. Serve hot or cold with toasted bread and a swirl of crème fraiche on top.
Notes
- Use fresh mint for the best flavor, and don’t substitute it with dried mint.
Be cautious with the mint jelly, as too much can overpower the soup.
Adjust the thickness by adding more stock if needed.
Taste before adding salt, as some stocks can be quite salty already.
Be mindful of the heat when blending hot soup to avoid accidents.