Seasonal Sunday is back again, and we can’t wait to share this recipe with you. As summer starts to come into full bloom, there are so many delicious produce products that are coming into season. One of them reaching peak season is peas!
Did you know that one serving of peas carries the same amount of Vitamin C as an apple? That’s right – these little green, poppable veggies are jam packed with nutritious goodness. Peas are also a great addition to your diet as they are a wonderful source of fiber. Here are some other fun facts about peas. They get their green color from their maturity when picked. If left to continue to reach full maturity, they would actually turn yellow. Also, at one point in history, peas were considered a luxury food and therefore were hard to find and very expensive.
By combining mint and peas, this minimal ingredient soup is full of flavor, light and filling. it is the perfect soup to sip on before the temperatures get too hot outside. We hope you enjoy!
1 liter/15 fl. oz. water
Large handful fresh mint, leaves only
1 lb peas
Olive oil, for drizzling
200 ml/7 fl. oz. creme fraiche
4 slices prosciutto, fried (optional), to serve
Bring the water to the boil in a large pan and add a generous pinch of salt
Add the mint leaves and bring the liquid back to the boil.
Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green.
Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes.
Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée.
Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil.
Add 4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined.
To serve, pour equal amounts of the soup into four warmed bowls. Add a dollop of crème fraîche into the center of each and, garnish with prosciutto (optional).
Recipe via BBC FOOD