A taste of spring or summer, this delicious tasting pea soup with fresh mint can be served hot or cold …
Preparation time: 30 minutes
2 sprigs of fresh mint
1 kg fresh (unshelled) peas or 400 g frozen peas
200 g potatoes
3 tbsp extra virgin olive oil
700 ml vegetable stock
50 ml whipping cream
sea salt and freshly
ground white pepper
1 Peel and finely chop the shallots. Wash the mint, pick off the leaves and cut into fine strips.
2 If you use fresh peas, peel then blanch in boiling salted water, drain and rinse under running cold water. If using frozen peas, this step is unnecessary.
3 Wash and peel the potatoes and cut into 1.5 cm dice.
4 Sweat the shallots in the hot olive oil and sprinkle over the mint. Then add peas and potato and cook until they draw water. Pour in the vegetable stock and simmer for 10 minutes.
5 Puree all the ingredients in the food processor or use a hand blender, then pass through a fine sieve.
6 Add the cream and bring to the boil, very briefly. Season to taste with sea salt and white pepper.
Tip: serve with peeled and finely chopped tomatoes and garnish with a fresh mint leaf or two.
This recipe was taken from Tibits at Home recipe book
Tibits is the hugely popular group of Swiss-based, family-run vegetarian restaurants, and the flagship UK restaurant was recently nominated for London’s best vegetarian restaurant award. Now, due to popular demand, Tibits have brought out their first collection of recipes in English. Tibits: Stylish Vegetarian Cuisine is split into four sections according to the seasons, this sumptuous cookbook contains 50 recipes that will delight Tibits fans and newcomers alike. 80% of the recipes are vegan, and many cater to those on gluten-free and nut-free diets.