It can’t be good that I’m sat shivering under a blanket complaining about the cold when it’s 65 degrees out. I think this record-breaking summer of heat has totally messed with my internal temperature gauge because somehow 65 degrees might as well be the dead of winter as far as my frozen toes are concerned.
To remedy my premature shivers, it’s soup time.
Ingredients
serves 4
1 tablespoon olive oil
3 shallots, minced
3 scallions, sliced into 1cm pieces
3 cloves garlic, minced
4 cups frozen or fresh garden peas
4 cups vegetable broth
1 handful fresh mint, roughly chopped
2 pinches salt
1 pinch black pepper
1/8 teaspoon cayenne pepper
juice of half a lemon
Method
In a large stockpot warm the oil over medium heat. Add the shallots and scallions, and sauté for four minutes. Add garlic and sauté for two more minutes.
Add peas and mix until peas are shiny with oil.
Pour in broth and bring to a boil. Lower heat, add mint and simmer for 15 minutes.
Add salt, peppers and lemon. Taste and adjust seasonings.
Pour mixture into a food processor and blend until smooth. Taste again and adjust if necessary.
Serve alone or with a dollop of non-dairy yogurt or sour cream.