A colourful and moreish bowl of summer soup, packed full of bright green peas and crisp, sea-air samphire. Chilled or heated this sweet and salty soup with its refreshing tingle of mint and sage is the perfect way to savour and enjoy our good old British pea
A few leaves of pineapple sage finely choppedor standard sage
Salt and pepper to season
Topping: Creme fraiche or yogurtcornflowers, pineapple sage flowers and mint leaves
Instructions
Place the oil in a large pan and put over a low heat. Add the onions and garlic and gently cook for 2-3 minutes. Once the onions have sweated down add the podded peas and samphire and continue to cook over a low heat for a further minute.
Next add the dried mint and warm water then stir well. Bring to the boil and then simmer for 5 minutes. The peas will turn bright green.
Remove from the heat and stir in the fresh mint and sage leaves.
transfer the soup to a blender in batched and blitz until smooth.
Taste the soup and season if required.
At this stage soup can either be reheated or chilled (depended on your preference) before serving. Alternatively; transfer to sealable containers and freeze for up to 3 months.
In the above pictures the soup is chilled then spooned into bowls and topped with creme fraiche, cornflowers, pineapple sage flowers and mint leaves.