Get all your greens with May’s delicious and nutritious recipe of the month. Served topped with a little parmesan cheese adds just a hint of richness.
Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 bunches spring onions, sliced
- 1 russet potato, peeled and cut into ½ inch pieces
- 1 pound frozen petite peas
- 1 quart low-sodium vegetable stock
- ½ small bunch of mint, leaves picked
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Heat the olive oil and butter in a heavy saucepan. Reserve 1 tablespoon of the spring onions, gently fry without browning the remaining spring onions and the potato for 5 minutes.
- Stir in the stock and bring it to a boil. Simmer for 10 minutes until the potatoes are tender. Stir in the peas, bring the soup to a boil again, and cook for about 3 minutes until the peas are just cooked through
- Remove the pan from the heat, add the mint leaves and puree in a blender or food processor until smooth. Serve and top with the reserved spring onion and Parmesan cheese.