This shot is from the wonderful Image Interiors and Living magazine July/August issue. I had great fun with this, can’t begin to describe what a hit it is to grow something from seed, nurture it, pick it, cook it and photograph it. It was a real blast 🙂
I had quite a good crop of peas this year considering we have a real problem with field mice up at the allotment. Some of the plants fell down through my very roughly constructed willow teepee and I think this is what saved the rest of my peas, the mice helped themselves to what lay on the ground and left the harder to reach plants alone. Must try and remember that for next year!
Pea and Mint soup
you will need
1 med onion, finely chopped
700g freshly podded peas or frozen
A handful of fresh mint leaves
1.2 litres of hot chicken stock or hot water
salt and white pepper and a pinch of sugar
Melt the butter and sweat the onion until nice and soft over a gentle heat. Add the peas,the pods if you have any, mint leaves, hot stock or water. Season with salt, pepper and sugar.Bring to the boil with the lid off until the peas are tender. Be careful not to overcook. Fish out any pods, puree in a liquidiser and check for seasoning. Serve with a tiny blob of whipped cream , some finely chopped mint and a pea tendril. If you want to serve this soup cold, chill it down quickly by setting it over a bowl of ice.