Spring onion, pea and mint soup

Soups & stews

Spring onion, pea and mint soup

Name: Spring onion, pea and mint soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2

Main Serves 2 30 min

Our spring onions were planted last October and have battled their way slowly through the winter. They will bridge the gap until their siblings in the polytunnels burst forth in late May. Expect to see them in your box sometime over the next few weeks. They'll take up the allium baton as the leek season draws to a close. They can be used in place of leeks in many recipes but are mild enough to be used raw in salads too. This spring soup can be served hot or chilled.

Ingredients

1 bunch spring onions
1 garlic clove
1 bay leaf
200g potatoes, peeled and diced
200g frozen peas
500ml chicken or veg stock
8 mints leaves, chopped
salt and pepper

Method

Prep time: 5 min

Cooking time: 25 min

Step 1
Clean, trim and slice the onions, peel and slice the garlic. Fry them gently in a little oil and butter for 5 minutes until softening.
Step 2
Add the potatoes and stock, bring to simmer and cook until the potatoes are soft.
Step 3
Add the peas and mint. Remove the bay and blend till smooth.
Step 4
Season well with salt, pepper and a squeeze of lemon juice.