Pea, Potato & Mint soup
By Jesper Sjödahl
Where we live, garden pea season takes place during two or three weeks at the end of June and beginning of July, and as a lover of all legumes I always try to make the most of it - that is, I try to eat the combination of peas, mint and lemon in as many different shapes and forms possible.
The three ingredients are equally delicious buttered and spooned over pieces of roast chicken or drizzled with good olive oil and eaten on toast with goat’s curd, as they are blitzed together to form a rough paste to be tossed with ricotta ravioli.
This week marked the warmest day of the year so far, yet I was craving soup (salty, liquidy soup), and decided to use it as yet another vehicle for one of my favourite early summer trios.
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