Click on a type of soup below to obtain the recipe for it:
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Making soups
Always use good quality ingredients to make soup, not yesterday’s leftovers.
Try to use water instead of commercial vegetable stock as if it’s too strong, the taste is overriding. Also cheaper. If the ingredients are good and flavourful you shouldn’t need additional stock
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Pea, Lettuce and Mint Soup
Ingredients
2 tbsp sunflower oil, 250g onions peeled and chopped, 450g potatoes peeled and chopped, 2 pints water, 500g frozen petits pois, 2 round lettuce shredded, Good handful fresh mint chopped, 100g fresh sorrel shredded, 2 pot marigold flowers, Salt and pepper
Method
- Heat the oil and sweat the onions and potatoes over a gentle heat for 5 minutes.
- Season well and add the water. Simmer until the potatoes are tender.
- Add the peas and lettuce and simmer for another 10 minutes.
- Take off the heat and add the mint and sorrel. Liquidise until smooth.
- This soup would have been popular from the 18th century with fresh peas.
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