Becky’s Pea And Mint Soup

In: Starters

Submitted by Becky




  • 2 cloves Garlic
  • 1 Onion
  • 1 Celery Stick
  • 250 g Peas
  • 1 handful Mint
  • 1 Vegetable Stock Cube
  • 500 ml Water
  • 2 tablespoons Creme Fraiche
  • 8 slices Parma Ham


  1. Heat a pan on a medium-high heat and when hot, add the garlic, onion and celery (wash and chop it first). Still with a wooden spoon to sweat vegetables.
  2. Turn down the heat and sprinkle stock cube on the veg, coating it, continue to stir for one minute. If using fresh stock, make sure the heat is turned down when adding it and only stir for half the time.
  3. Add the frozen peas and keep on a medium heat whilst stirring.
  4. Add the roughly chopped mint and stir for a few seconds before adding the vegetable stock so the mint infuses the liquid quickly.
  5. Stir and turn the heat down to low. Cover with a saucepan lid and simmer gently for one hour, stirring every 15 minutes.
  6. Add the crème fraiche or cream gently and stir until it has melted into the soup.
  7. Taste the soup and season as required. Add more mint if needed and continue to cover and heat on low.
  8. Heat a small frying pan or turn on the grill and lightly cook the parma ham until crispy at the edges and crinkly.
  9. Blend the soup with a hand blender or smoothie maker and serve in warm bowls, topped with two slices of crispy parma ham and bread of your choice.
This soup is also delicious unblended, just use a potato masher to break it down. It can also be served cold, or used as an alternative to pasta sauce if reduced.