Two of my favourite seasonal stars in one dish, peas and jersey royals, could this be love. I’ve elevated the traditional pea and mint soup combo by adding a good smattering of flavour with some tender roasties and fresh radish thins. This is not the thin bland pea soup you’re used to. I recommend using fresh garden peas in this recipes, but frozen peas will do just fine.
When to eat
I recommend eating this dish from June to September. If you’re eating this dish in June/July try getting your hands on some delicious jersey royals, otherwise traditional new potatoes will do just fine.
This meal is around 87% less polluting than the average UK meal.
- Eating this recipe will save around 2.58 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.33 KM in a modern car.
- 500 g New Potato
- 4 Banana Shallot
- 2 Cloves Garlic
- 2 Heads Little Gem Lettuce
- 750 g Garden Peas
- 1 Litre Vegetable Stock
- 75 g Mint
- 200 g Radish
- 3 Tablespoons Olive Oil
- Halve the new potatoes and place on a roasting tray. Cover with 2 tablespoons of the olive oil and a decent helping of salt. Then place in a 200˚c oven for 20 – 25 minutes until golden and crispy.
- Whilst the potatoes are cooking, peel and dice the garlic and shallots. Heat the remaining olive oil in a deep pan over a medium heat. Fry the garlic and shallots for around 3 – 4 minutes until soft. Roughly chop the lettuce and add to the pan, fry for about a minute, before adding the peas, mint and stock. Cover the pan and simmer for about 10 minutes. Then blend the soup using a hand blender or food processor until smooth. Season to taste.
- Thinly slice the radish. Serve the soup in individual bowls with a good handful of the potatoes and a sprinkling of the sliced radish.