Green pea soup with mint and cream
Frozen peas make a vivid green soup with a very smooth texture. It looks lovely swirled with cream and flecked with dark green chopped mint, and is good either hot or chilled.
SERVES 4
1 tbsp olive oil
15g (½oz) butter
1 onion, chopped
900g (2lb) frozen peas
1.2 litres (2 pints) light vegetable stock or water
a few sprigs of thyme
salt and freshly ground black pepper
TO GARNISH
150ml (5fl oz) single cream
2 tbsp chopped fresh mint
Heat the oil and butter in a large saucepan, add the onion and fry gently for 5–7 minutes, with a lid on the pan, until fairly soft but not browned.
Add the peas, the stock or water and the thyme. Bring to the boil, then simmer for about 15 minutes or until the vegetables are soft.
Blend, and if you want it silky soft, make sure you do this thoroughly. For perfection, you could then pass it through a sieve, pushing through as much of the pea purée as you can, but this isn’t by any means essential – you’ll still have a great soup without this extra effort.
Season the soup and gently reheat, then ladle into bowls and top each with a good splash of cream and a scattering of mint.
Potato soup with fresh herbs
Although this is a simple soup, it always tastes good, with its smooth creamy texture and topping of fresh green herbs.
SERVES 4
1 tbsp olive oil
15g (½oz) butter
1 onion, chopped
450g (1lb) potatoes, peeled and diced
850ml (1½ pints) water
salt and freshly ground black pepper
150ml (5fl oz) single cream
2 tbsp chopped fresh herbs (such as chives, parsley or tarragon), to garnish
Heat the oil and butter in a large saucepan. Add the onion and fry gently, with a lid on the pan, for 3–4 minutes. Add the potatoes, stir, then cover and cook gently for a further 5 minutes, without browning.
Pour in the water, bring to the boil, then simmer for about 15 minutes or until the potatoes are tender.
Blend the soup, stir in the cream, then season with salt and pepper.
Reheat and serve sprinkled with the fresh herbs.
Pumpkin soup
Pumpkin makes a very delicious soup, golden in colour with a delicate yet distinctive flavour. It’s lovely sprinkled with chopped parsley and served with garlic bread.
SERVES 6
1 kg (2¼lb) pumpkin (weight includes skin and pips)
15g (½oz) butter
1 tbsp olive oil
2 large onions, chopped
2 large garlic cloves, crushed
1 litre (1¾ pints) vegetable stock
salt and freshly ground black pepper
150ml (5fl oz) single cream or crème fraîche
Cut the skin off the pumpkin, scoop out the seeds and cut the flesh into even-sized pieces.
Heat the butter and oil in a large saucepan, add the onions and cook, covered, for about 5 minutes, then add the garlic and pumpkin and cook for a further 5 minutes.
Pour in the stock, season and bring to the boil. Cover and simmer until the pumpkin is tender (about 20 minutes).
Blend to a glorious golden purée, then add the cream and a splash more water to thin it if necessary.
Reheat gently then ladle into bowls and serve.
Spinach soup
Spinach makes a beautiful deep green soup with a sharp, iron-y flavour that’s sweetened by a spoonful of cream.
SERVES 4
1 tbsp olive oil
1 onion, chopped
1 potato, peeled and chopped
450g (1lb) spinach leaves
850ml (1½ pints) vegetable stock or water
salt and freshly ground black pepper
a pinch of freshly grated nutmeg
squeeze of lemon juice
4 tbsp single cream or crème fraîche, to garnish
Heat the oil in a large pan, add the onion and potato and fry gently without browning, with a lid on the pan, for 5–10 minutes.
Push the spinach into the pan and pour in the stock or water. Bring to the boil, then simmer for 15–20 minutes or until the potato is tender.
Blend well, then adjust the consistency of the soup with a little water if necessary and season with salt, pepper, grated nutmeg and a squeeze of lemon juice.
Reheat, then serve in warmed bowls with a spoonful of cream or crème fraîche on top of each.
Spinach and lentil soup v
Green lentils and spinach are natural companions and this soup is earthy, warming and satisfying.
SERVES 4
1 tbsp olive oil
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