Don’t wait, friends.
You’ll need to get on this recipe while the spring produce is peaking and it’s still cool enough to eat soup without sweating in front of your air conditioner (here in Maine, we have a while…) This soup just happens to be loaded with two of my favorite spring offerings—peas and mint—plus spring onions and creamy potatoes. A solid squeeze of lemon juice gives the soup a bright, zippy flavor. And don’t be afraid to experiment with different herbs! I love mint, but the soup is also excellent with cilantro, parsley, or even basil, so use whichever herb you have on hand.
You’re the boss.
I like this soup as an easy weeknight dinner or a simple desk lunch, but you could definitely get away with serving it at a casual spring dinner party. I’m picturing it with some grilled crusty bread, this shaved radish salad, and a chilled Vinho Verde.
Happy spring!
Pea, Mint & Spring Onion Soup
2 tbsp. olive oil
½ bunch green spring onions, cleaned, trimmed and sliced
1 medium white potato, peeled and diced
4 cups good vegetable stock (plus more to reach desired consistency)
16 ounces frozen green peas
½ small bunch mint, leaves picked, plus a few extra to serve
Lemon & mint leaves to garnish
Heat the olive oil in a heavy based pan over medium heat. Add the spring onions and potato. Gently fry for about 5 minutes, stirring occasionally. Stir in the stock, bring to the boil and simmer for 20-25 minutes or until the potatoes are tender. Stir in the peas, bring to the boil again, then cook for about 3 minutes until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth adding more broth if necessary to reach your desired consistency. Finish off with a big squeeze of fresh lemon juice and a mint leaf (or two). Enjoy!
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