Moving on in the world of British Food, let’s talk about soup today, and not any soup: the pea soup with milk and mint froth. And if it’s not British enough for you, add some crispy bacon rashers and will really nail it!
This is an ideal spring dish but will do for most of the year if you use frozen peas! Because, in my opinion, you can’t beat frozen green peas. They are the best available option unless you can get the fresh ones from the greengrocer and that will cost you a lot!
Pea and mint soup
– 500g of fresh or frozen green peas
– 600ml water
– 1 chicken stock cube
-1 tbsp (light) crème fraiche
– 200ml milk
– 10 fresh mint stems
– 1 tsp sugar
Boil the milk in a saucepan then add the sugar and mint stems. Leave to simmer gently for 20 minutes with a lid on.
In another saucepan, boil the water and the stock cube. Pour the green peas into it. From the moment it starts boiling again, count 2 minutes then remove from the heat.
Add the crème fraiche and mix together. Filter in a sieve.
Taste to check on the seasoning and add salt and pepper if needed.
To prepare the milk froth, first take away the mint stems then gently heat the milk again (without boiling). Simply use a hand blender to create the frothy texture (it really is that simple!). Then pour the soup in serving bowls and add the froth over it!