Clara Bennett This refreshing Nigella Pea And Mint Soup is made with sweet peas, fresh mint, savory stock, onion, and a touch of butter. This recipe creates a vibrant, smooth, and incredibly fresh soup, perfect as a light lunch or an elegant starter. It’s a wonderful choice for a spring or summer day and makes enough to serve about 4 people.
Nigella Pea And Mint Soup Ingredients
- ½ small/medium onion
- 1 tablespoon butter
- 2 ½ cups peas (fresh or frozen, defrosted)
- 1 ½ cups chicken stock or vegetable stock
- 2 tablespoons mint, roughly chopped
- Salt and pepper, to taste
- 1 tablespoon creme fraiche, to serve (optional)
How To Make Nigella Pea And Mint Soup
- Sauté the onion: Melt the butter in a pot over medium heat. Add the finely chopped onion and cook for 3-4 minutes until it has softened and become translucent, but not browned.
- Simmer the peas: Add the peas to the pot and stir, then pour in the stock. Cover the pot, bring the mixture to a gentle simmer, and cook until the peas are tender and bright green—about 2 minutes for frozen peas or 5-7 minutes for fresh peas.
- Blend with mint: Remove the pot from the heat and add the roughly chopped fresh mint. Use an immersion blender to blend the mixture directly in the pot until it’s completely smooth. Alternatively, carefully transfer it to a standing blender.
- Season and serve: Season the soup with salt and pepper to your taste. Serve it warm immediately, or chill it in the refrigerator to serve cold. Garnish with a swirl of creme fraiche just before serving, if desired.
Recipe Tips
- Don’t Brown the Onion: Cook the onion gently until it’s soft and translucent. Allowing it to brown can change the flavor and dull the soup’s beautiful, vibrant green color.
- Use Fresh Mint: For the best, brightest flavor, always use fresh mint. Dried mint has a very different, more muted taste and won’t provide the same refreshing quality.
- Add Mint at the End: Stir the fresh mint in just before blending, after the soup has been removed from the heat. This preserves its delicate, fresh flavor and bright color, which can be lost with too much cooking.
- Blend Thoroughly: For a silky-smooth, restaurant-quality texture, make sure to blend the soup very well. An immersion blender is convenient, but a high-powered stand blender will give you the smoothest result.
What To Serve Pea And Mint Soup
This light and refreshing soup is delicious on its own, especially when served chilled on a warm day. For a more substantial meal, serve it with a slice of warm, crusty bread or a savory cheese scone for dipping. It also makes an excellent starter for a main course of grilled salmon, roasted chicken, or lamb chops. A simple ham and cheese sandwich on the side makes for a classic and comforting lunch combination.
How To Store Pea And Mint Soup Leftovers
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen overnight.
- Freeze: This soup freezes very well. Pour the cooled soup into a freezer-safe container, leaving a little space at the top for expansion. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stove. It’s best to freeze the soup without the creme fraiche garnish.
Nigella Pea And Mint Soup Nutrition Facts
- Calories: 145 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 450mg
- Total Carbohydrate: 19g
- Dietary Fiber: 6g
- Sugars: 9g
- Protein: 7g
Frequently Asked Questions
- Can I serve this soup cold? Yes, absolutely! This soup is equally delicious served chilled. After blending, simply place it in the refrigerator for a few hours until it’s cold. It makes a very refreshing starter for a summer meal.
- How do I make this soup vegan? To make a vegan version, use vegetable stock instead of chicken stock, substitute the butter with a plant-based butter or olive oil, and either omit the creme fraiche or use a dairy-free alternative like cashew cream.
- My soup isn’t a vibrant green color. What happened? The most common reasons for a dull-colored soup are overcooking the peas or browning the onions. Cook the peas just until they are tender and still bright green, and add the fresh mint at the very end to preserve its color.
- Can I use dried mint instead of fresh? It is not recommended. Dried mint has a very different flavor profile that is less fresh and bright. The signature taste of this soup relies on the vibrant flavor of fresh mint leaves.
More Nigella Recipe:
- Nigella Blackberry Jam Recipe
- Nigella Courgette And Lime Cake
- Nigella Key Lime Pie With Condensed Milk
Nigella Pea And Mint Soup
Description
This refreshing Nigella Pea And Mint Soup is a quick and elegant dish perfect for any season. Made with sweet peas, fresh mint, and a touch of butter, it blends into a vibrant, smooth soup that can be served either hot or cold. It’s a simple, light, and flavorful starter
Ingredients
Instructions
- Sauté onion: In a pot, melt butter and cook chopped onion over medium heat for 3-4 minutes until soft.
- Simmer peas: Add peas and stock. Bring to a simmer and cook until peas are tender (2-7 minutes).
- Blend: Remove from heat, add fresh mint, and blend until completely smooth.
- Serve: Season with salt and pepper. Serve warm or chilled, with an optional swirl of creme fraiche.
Notes
- Add a Twist: Enhance the flavor by adding a squeeze of lemon juice or a pinch of nutmeg.
Texture Variation: For a chunkier soup, reserve some peas before blending and stir them back in after blending.
Garnish Galore: Top with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of Greek yogurt for extra flair.
Nigella Pea And Mint Soup