Pea and Mint Soup

We have have had a very good crop of peas and broad beans and have spent the last four days podding. We have blanched and frozen quite a lot of  peas and broad beans and are also sun drying some for winter soups and stews.

Having finished podding today, what a better lunch could we have than a pea and mint soup. Try our recipe for a quick and delicious soup.

Ingredients: a finely chopped onion and one garlic clove, olive oil for frying, 3 cups of peas, a cup of fresh mint or 50g of dried mint, 750ml of vegetable stock and salt and pepper to taste.

Preparation: (1) fry the onion and garlic until soft (2) add the peas, mint, vegetable stock and slat and pepper to taste (3) cook for 15 minutes, blend and cook for a further 5 minutes.

Serve with some crusty bread

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