Fresh Pea and Mint Soup with Buttermilk
Bright, herbaceous soup made with young peas, spring onions, and potato, finished with fresh mint and buttermilk or soured cream. Delicate flavor best preserved by minimal cooking of the peas. Serve hot or chilled, garnished with blanched peas and a drizzle of dairy.
Ingredients
- 1 bunch green onions, trimmed and roughly chopped
- 1 medium potato, peeled and diced
- 1 clove garlic, crushed
- 3 ½ cups vegetable or chicken stock
- 2 lb young peas in the podfrozen peas900g to 600gvegetarian
use thawed; reduces cooking complexity
- shelled peas, from about 250g (9oz) of peas in pod
- 4 tbsp fresh mint, chopped
- 1 large pinch superfine sugar
- 1 tbsp fresh lemon or lime juicewhite wine vinegar1 tbspvegetarian
less citrus brightness
- 10 tbsp buttermilk or soured creamGreek yogurt1:1vegetarian
tangier flavor
Instructions
- 1
Put green onions, potato, garlic, and stock in a large pan. Bring to boil, reduce heat, and simmer until potato is very soft, about 15 minutes.
- 2
For garnish, blanch 3 tbsp of shelled peas in boiling water for 2-3 minutes, drain, and transfer to cold water. Set aside.
- 3
Add remaining peas to soup and simmer for 5 minutes.
- 4
Stir in mint, sugar, and lemon or lime juice. Cool slightly.
- 5
Pour into food processor or liquidiser and blend until smooth or to desired consistency.
- 6
Stir in half the buttermilk or soured cream. Taste and season with salt and pepper.
- 7
To serve cold: cool quickly, then chill. Add more stock if needed before serving. To serve hot: return to rinsed pan and reheat without boiling to prevent curdling.
- 8
Serve in bowls, garnish with remaining buttermilk or soured cream and blanched peas.
Tips
Do not simmer peas longer than 5 minutes to avoid losing fresh flavor.
To prevent buttermilk or soured cream from curdling when reheating, do not allow soup to boil.
If serving chilled, soup will thicken as it cools; add extra stock to achieve desired consistency.
Good to Know
Refrigerate up to 3 days in airtight container. Freeze up to 3 months (texture may become slightly grainy upon thawing).
Prepare through blending step up to 1 day ahead. Stir in buttermilk or soured cream just before serving.
Serve hot in bowls with garnish of blanched peas and remaining buttermilk or soured cream drizzled on top. Also serves well chilled on warm days.
Common Mistakes
Do not cook peas longer than 5 minutes to avoid losing bright flavor and color.
Do not allow soup to boil when reheating if using buttermilk or soured cream, as it will curdle.