British Food Fortnight - Pea and Mint Soup

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Recipes

Indulge in British food during the Fortnight! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Pea and Mint Soup

These recipes work well with either frozen or dried peas. If using dried peas, remember to soak overnight and do not add salt to the cooking water or the peas will never soften.

Recipe ideas from the National Trust.

Ingredients
1 tbsp sunflower oil
250g onions, peeled and chopped
450g potatoes, peeled and chopped
1 litre vegetable stock
500g frozen petits pois
2 round lettuce, shredded
Good handful fresh mint, chopped
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 stock.

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.

Liquidise until smooth.

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