With the school autumn break going underway, a short post is all I can manage for now. But this creamy, minty and vibrant green soup is definitely something you will truly enjoy in a cool autumn day.
Minty Peas and Potato Soup
For the soup
- 1 medium leek, removed the tough green part, chopped
- 1 small bulb fennel, trim away the thin stalks and finely chopped
- 1 large floury potato, peeled and roughly chopped
- 1 cup frozen peas
- 1L good quality vegetable stock (you might not need it all)
- 4-6 fresh mint leaves (depends how minty you like)
- Olive oil
- Salt and pepper to taste
- Feta cheese
- Fresh mints leaves
- Extra virgin olive oil
- Freshly ground black pepper
Heat a generous glug of olive oil in a heavy-bottomed saucepan, sautéed leeks, fennel and a pinch of salt on medium heat for about 2 minutes, or until the leeks start to soften. Add potatoes in the pan and fry for another minute.
Pour in vegetable stock enough to submerge and about 2cm above the vegetables, bring to boil and then let it simmer for about 10 minutes or until the potatoes are soft. Add the peas and simmer for another 5 minutes. Taste and season with salt and pepper.
Puree the soup in a blender (or handheld blender) with freshly picked mint leaves, you may need to do it in batches. (I like the soup a bit thick but if it is too thick to your liking, add a little more vegetable stock to thin it down)
Divide the soup in warm bowls and crumbled feta cheese on top, a drizzle of extra virgin olive oil and a quick turn of black pepper. Garnish with mint.