This Pea and Mint Soup is a fantastic recipe which came from a tiny little restaurant called La Potiniere in Gullane, East Lothian. It was run by couple David and Hilary Brown. David was in the kitchen while Hilary was front of house. It only sat about 30 diners who all sat down at the same time. The menu was fixed which saved you having to decide what to eat. It also meant the courses complemented each other. If my memory serves me right, there were three courses and a cheese course. Coffee and petit fours were included. At times there could be a waiting list for Sunday lunch.
The original owners have long been gone, but this soup always reminds me of Gullane. The recipe comes from a cookery book ‘La Potiniere and Friends’ they published in 1990, and I have adapted it very slightly.
Prep Time: 20 mins
Cooking Time: 45 minutes
|455||grams||frozen peas defrosted|
|1 1/2||teaspoons||dried mint|
- Melt the butter in a large pan, add the onions and cook gently for 10 minutes.
- Add the peas and 600ml of the veg stock to the onion mixture. Bring to the boil, and simmer for 20 minutes.
- Remove from the heat and add the mint then cool for 5 minutes.
- Using a hand held stick blender, blend until smooth. You can use a jug blender as well, but that makes more washing up.
- If you want a really smooth soup, pass it through a blender.
- Useing the remaining 200ml of veg stock to get the soup as thick or thin as you like it.
- Serve with crusty bread.