Summer Pea Soup with Mint Gremolata

Bright green pods, flat or gently rounded and packed with sweet tender peas, these are summer
garden treasures to be proud of.

And this month’s recipe celebrates them to the fullest. However, it comes with a challenge. 550g of
peas are needed; can you avoid popping them in your mouth? It’s hard to ensure there’s enough
remaining to cook with. Enjoy it from now until the end of pea season.

Ingredients

For the Soup
1 onion, finely chopped
30g butter
1 potato, roughly chopped
550g peas in pods, roughly chopped
1.2 litres of vegetable stock
A sprig of fresh mint
Seasoning
Single cream, to serve

For the Gremolata
2tbsp flat-leaf parsley, finely chopped
2tbsp mint, finely chopped
2 tsp lemon zest, finely grated
1 clove of garlic, very finely chopped

Method
Soften the onion in the butter over a gentle heat for 2 minutes. Add the remaining soup
ingredients (aside from the cream). Bring to the boil, reduce the heat, part-cover and
simmer for 20 minutes until the peas and potatoes are really soft. Discard the mint.

Puree the soup. Pass through a sieve to remove the pea pods and potato skins. Taste
and re-season if needed. Reheat or chill.

Thoroughly mix all of the gremolata ingredients together.
Serve the soup, add a swirl of the cream and a sprinkle of the gremolata