Chilled Pea(+pod) & Mint Soup


Readers who feel more comfortable living their lives to a strict set of arbitrary rules will be pleased to discover this recipe adheres to the Four ‘S’ Dictum of Culinary Correctness:

1. Fresh peas are currently available – Seasonal.
2. Our balcony is resplendent with home-grown mint – Sustainable.
3. It’s eaten cold and it’s hot outside – Summery.
4. It’s runny and can be eaten with a spoon – Soupy.

A potential fifth ‘S’ could have been saving, scrimping, skimping, sparing or stingy as this soup cleverly and economically uses the entire pea intactus – pod and all.

Preparation time: 10 minutes
Cooking time: 10 minutes
Skill level: easy (pea)sy
Serves: 2


  • fresh peas in the pod – 450g (1lb)
  • good vegetable stock – 750ml
  • a good sprig of fresh mint
  • sea salt – ½tsp
  • sugar – ½tsp
  • single cream – 150ml

Pod the peas and cook the pods in half the stock for 5 minutes.

Liquidise and pass through a sieve.

Keep the resulting liquid and throw away the pod debris.

Cook the peas, mint, salt, sugar in the rest of the stock for 3 minutes.

Discard the mint and liquidise.

Combine with the pea pod liquid, check and adjust the seasoning and leave to cool.

Stir in the cream and refrigerate.

Serve with a few mint leaves as decoration.

Verdict: A light refreshing cooling soup packed to the rafters with sweet summertime peaness.

Drink: Locally sourced cans of Lech – Please drink responsibly.

Entertainment: Trying to decypher the manifold squeaks of a 3 week old… and World Cup shame.

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