Name: Chilled pea, mint and lemon soup
Yield: 6
Ingredients: 2 tbsp olive oil, plus extra to serve; 3 golden shallots, finely chopped; 600 ml chicken or vegetable stock; 600 gm frozen peas; ½ cup mint leaves, plus extra to serve (loosely packed); 2 lemons, juice only; To serve: crème fraîche

Ingredients

2 tbsp olive oil, plus extra to serve

3 golden shallots, finely chopped

600 ml chicken or vegetable stock

600 gm frozen peas

½ cup mint leaves, plus extra to serve (loosely packed)

2 lemons, juice only

To serve: crème fraîche

Method

Main

1.Heat oil in a saucepan over medium-high heat, add shallot and cook for 5 minutes or until soft. Add stock, bring just to the boil, remove from heat, add peas and stand for 5 minutes.

2.Process pea mixture in a food processor with mint until smooth, add lemon juice, season to taste with sea salt and freshly ground black pepper and refrigerate for 3 hours or until chilled. To serve, ladle soup into bowls, top with a dollop of crème fraîche, drizzle with olive oil and scatter with mint.

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Ingredients

Method

Main

Related stories