Fresh green peas early in spring must be one of the best seasonal treats. If you can’t get just picked fresh green peas, frozen baby peas will be delicious too. This elegant soup marries the wonderful spring taste of just picked peas with the fresh, vibrant difference of River Mint and is an ideal start for a dinner party.
750 ml chicken or vegetable stock
675g fresh peas, shelled or frozen baby peas
1 teaspoon River Mint, dried and ground
Salt and freshly ground black pepper
25gm unsalted butter
200g natural yoghurt
½ teaspoon River Mint, dried and ground
Chopped fresh River Mint or finely sliced traditional mint for garnishing
Prepare the River Mint Infused Yoghurt first so that the flavours are fully developed by the time the soup is ready. Simply stir the River Mint through the yoghurt, seal and place in refrigerator until needed.
In a large pot, bring the stock to the boil. Add the peas, season with salt and pepper and add the teaspoon of River Mint.
Lower the heat and simmer for about 10 minutes or until the peas are very tender (maybe a little longer for fresh peas).
Take from the heat and let cool a little. Puree the pea soup in small batches in blender until all is smooth.
Put the blended soup back into a clean saucepan and add the cream. Stir in the butter a little piece at a time until all the butter is incorporated. Check the soup and season with extra salt and pepper if required.
Ladle the soup into bowls and dollop some of the infused yoghurt on the top, finishing with the fresh mint garnish.