Chilled Creamy Pea and Mint Soup

Cook Time 20 minutes + chilling time

Servings 4


1 tbsp extra virgin olive oil 
1 onion, diced
1 clove garlic, chopped
1L chicken or vegetable stock
800g baby peas
60g baby spinach
1 bunch mint, leaves picked (reserving a few leaves for the garnish)
100ml dollop cream
Salt a& pepper


Heat oil in a pot and add the onion and garlic. Cook over medium heat to soften with a little colour. Add the stock and bring it to a boil. Add the peas and a pinch of salt and bring back to the boil. Turn the heat off and add the spinach, mint and half of the cream. Use a stick blender to blend the soup until silky smooth. Place in the fridge to cool completely.

Serve soup with an extra dollop of cream, a drizzle of oil, a crack of pepper and fresh mint.  


Bear Paw Biscuits Bärentatzen


Baby Pikelets