Bumpkin
Top Chef Matthew Craig from rustic Bumpkin restaurant, lets us in the secret for perfect summer pea and mint soup.
Recipe
1 kilo fresh peas – keep handful aside for garnish
1 kilo frozen peas
Bunch of fresh mint
2 large potatoes, peeled and quartered
4 banana shallots, finely diced
2 leeks, diced
2 spring onions, chopped
Olive oil
Salt and pepper
Vegetable stock or water
Method
- Sweat off potatoes, leeks, spring onions and banana shallots, in olive oil until tender, add fresh peas, sweat for a further 5 minutes, add frozen peas, sweat for another 5 minutes. Add salt and pepper to taste.
- Add vegetable stock, and bring to boil. Boil for 10 minutes. Add fresh mint, then blitz in food processor / blender. Or a stick blender can be used.
- Once blended, adjust seasoning.