I recently learned an incredible but true story about green soups and I can't wait to tell you more about it. Because I couldn't follow exactly the recipe in the legend – you'll know why in a minute – I chose to publish my pea soup with a touch of mint one more time. You might have noticed that I published this recipe a bit earlier thie year, but I was quite unhappy with the picture, so I decided to give it another try. And here it is! Are you ready to hear this amazing story now?
Can you guess perhaps? A story of witches with a large soup pot with herbs and nettles? Or maybe a magician discovering fabulous tastes in a green beverage? Well no, the story is truer than that! A cousin of mine came to visit me a couple of months ago (Hi dear), and as I was telling her about my culinary blog, she let me in on a family secret…
As you all know now, I'm French and so were all my ancestors (or almost). Terribly boring… But it appeared that one of them was a bit more daring and somewhat like me since he had a great passion for cooking. Well, in a slightly different way I should add. He created a strange green soup recipe which made him famous. And because of this green soup, he was asked to be the official cook of the King of England. What a fortunate man! So what in the world could this soup have been? Any ideas? I first thought that I would tell you straight away – because I'm so excited about it! – but then, why not have some fun with you guys?
So here is the idea. Leave a comment with your suggestion under the recipe or on Facebook and try to guess which green soup my ancestor had invented! Then on
Friday Saturday, I will finally reveal the truth with the ingredients that make up this incredible green soup! Good luck to all of you!
In the meantime, here is my own green soup, the mint one!
Ingredients (serves 4):
- 900g young peas (or frozen peas if it's too early in the season)
- 1 potato
- 1 bunch spring onions
- 1 garlic clove
- 4 tbsp fresh mint leaves
- 1 large pinch caster sugar
- 1 tbsp fresh lime juice
- 150 ml cream or milk
- 850 ml stock
1. Trim and chop roughly the spring onions, peel and crush garlic clove and cut the potato. Put the ingredients into a large pan with the stock. Bring to the boil, turn down the heat and simmer for about 15 minutes or until the potato is very soft. Cool slightly.
Del's tip: blanch 1-2 tbsp extra peas in boiling water for 2-3 minutes and set aside in a bowl of cold water. Reserve until serving with the soup.
2. In the meanwhile, chop the mint and put it in a bowl with sugar and lime juice and stir in to the preparation. Mix all the ingredients with a food processor until as smooth as you like. Stir in the cream or milk, add salt and pepper.
3. Serve the soup in bowls or glasses, garnished with the remaining cream and optionally the drained peas.
You can enjoy this soup both warm and cold, depending on the weather and how you'd like it. I usually add some goat cheese toasts with the soup. But feel free to add your own twist!