My foraging friend Julia Horton-Powdrill is always introducing new seasonal recipes for either things she’s grown in her veg garden or foraged from some passing hedgerow, beach or field margin.
She currently has an excellent pea crop and, while they are delicious cooked and cooled and added to a green salad, she has also used them in a lovely soup that can be enjoyed hot or cold. It combines the sweetness of the peas with the zing of wild mint! As you will know, mint is a terribly over-enthusiastic plant, so either grow in a pot to try and contain it, or find some growing wild, as Julia has done here.
Wild mint & pea soup
- 1 tbsp extra virgin olive oil + extra for serving
- 25g butter
- 1 medium red onion, peeled and finely chopped
- 1 garlic clove, peeled and minced or/and wild garlic leaves
- 750g fresh peas, shelled (frozen peas are great!!)
- 75g wild mint leaves, roughly chopped
- 1 litre vegetable stock
- Sea salt and freshly ground pepper, to taste
Gently heat the oil and butter in a large saucepan, add the chopped onion and cook on a gentle heat for 10 minutes or until the onion is soft but not brown. Add the garlic (if using) and cook for a further 3 minutes.
Add 3/4 of the peas, the chopped mint leaves, the wild garlic leaves (if using) and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.
Blend the soup in a food processor; you will have a thick purée. Return the purée to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes.
Serve with crusty, fresh bread.
This soup is absolutely delicious hot or cold.
You can find out more about Julia’s foraging courses here.