Pea and Mint Soup

If you've been reading my ramblings for awhile then you probably know that I have a way of stockpiling food.  First there were the 27 boxes of pasta I found in my pantry.  Then there was the 7 or so bags of shrimp in my freezer.  Then, just last week, I cleaned the other freezer (we have two freezers because I'm a hoarder) and I found several bags of frozen peas.  And by several I mean more like 5 or 6. Who in the world stocks 5 or 6 bags of peas in their freezer?  Seriously! I don't even know if I can try to explain how or why I did that!

At any rate when soups, sammies and salad week came around at I Heart Cooking Clubs it was a real no brainer as to what I was going to make.  It was definitely going to be a recipe that allowed me to use up all those peas!  When I found Jamie's recipe for Pea and Mint Soup I was so excited to see that it called for 5-1/2 cups of peas....woohoo!  

So, if you're like me and you have a mega ton of peas in your freezer and an astounding amount of mint in your garden, then this recipe is for you!  Not only is it healthy, but we thought it was quite delicious and filling.  My non-soup loving husband even had two bowls.

 Pea and Mint Soup

Adapted from Jamie's Food Revolution by Jamie Oliver

Serves 6-8

2 carrots

2 celery stalks

2 medium onions

2 cloves of garlic

1-3/4 quarts chicken or vegetable broth

olive oil

5-1/2 cups frozen peas

small bunch of fresh mint

salt and freshly ground pepper

optional: 3/4 pound cooked ham or bacon

To make your soup: 

Peel and roughly slice the carrots, celery, onions, and garlic.  Put the broth in a saucepan and heat until boiling.  Put a large saucepan on medium heat and add 2 tablespoons of olive oil.  Add all your chopped and sliced ingredients to the pan and mix together with a wooden spoon.  Cook for around 10-15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.  Add the boiling broth to the vegetables.  Add your peas.  Give the soup a good stir and bring to a boil.  Once boiling, allow to simmer for 10 minutes.  Meanwhile, pick your mint leaves.

To serve your soup:

When the peas have softened, remove the pan from the heat.  Season with salt and pepper and add the mint leaves.  Using an immersion blender or liquidizer; pulse the soup until smooth.  If using ham chop it up and stir in.  Heat through before dividing between your serving bowls.  Really nice served with a toasted slice of ciabatta, drizzled with extra virgin oil.

Soups, Salads, and Sammies Week

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