All cooks need in their repertoire a super-fast soup that can be whipped up in minutes. This particular soup is deliciously fresh in flavour, vibrant green in colour and, yes, it can be made from start to finish in 10 minutes. I normally use frozen peas for this.
Melt the butter in a saucepan on a medium heat and allow to foam. Add the spring onion and season with salt and pepper, then cook, uncovered, for 2–3 minutes. Add the cucumber, cover the pan and cook on a low heat for a few minutes until just softened. Add the peas and boiling stock, bring back to
The boil and boil, uncovered, for just 2 minutes until the peas are cooked (fresh peas will take a couple of minutes longer to cook).
As soon as the vegetables are cooked, transfer to a blender with the chopped mint and cream and whiz until the soup is velvety. Serve.
If you are reheating this soup, do so without a lid and don’t simmer it for a
prolonged time or it will lose its fresh green colour.
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