Credit to Sophie Dahl for the frightfully British and always divine recipes of her book “Miss Dahl’s Voluptuous Delights “. I borrowed this one because it is an English classic- if fact, you can’t get more English than this fresh peas and mint combination!
Sophie Dahl’s Pea soup
Spring onions 3
Freshly shelled peas 500 g
Vegetable stock 1 litre
Mint, a good handful
Salt and pepper
The Delicious Miss Dahl makes her with “frozen peas” but why use frozen when pea is the one green vegetable this country seems to produce in abundance?!
I used child labour to get these freshly shelled ones but it was worth it. Shelling beans or peas “en famille” is such a relaxing and mind-cleansing activity… why deprive yourself when they are in season?!
In a medium size pan, heat 1 tbsp of olive oil and sauté the chopped spring onion for a few minutes. Add the peas and coat them in oil, stirring. Add the stock and mint and cook on low heat for about 10-15 minutes. Season to taste. Add some dried mint if you have some- as I did. Transfer to a blender and whiz –Here I use a traditional “Moulin a legumes” in stainless steel instead so the soft skins of the peas are sieved out but if the peas are very small and tender, the blender is probably fine.
Serve warm or cool, depending on the weather, with a whirl of crème fraiche.
Everybody lapped it up and it is now a family favourite!