This quick dish has been voted top soup of all time at my Friday night table. It's vegan, creamy and will convert into lovers those avowedly opposed to peas (I have evidence).
- 500g frozen peas (not petits pois, peas)
- 5 spring onions, sliced
- 100g pine nut kernels
- 2-3 cloves of garlic (depending on size and your preference), chopped or minced
- 1.5l hot vegetable stock (ideally Marigold vegan organic bouillon)
- Handful mint leaves (discard stems)
- olive oil
- salt
- sugar
- truffle oil
Saute the spring onions in olive oil on low heat for about 8 minutes until softened but not browned. Add garlic and saute for another minute or so. Add pinch of salt. Add peas and stir until they're evenly coated. Pour in vegetable stock. Bring to boil then simmer for 10 mins (or less if you're using a pressure cooker, the best way). Turn off heat. Pour in pine nut kernels. Blitz with immersion blender. Add 2 tsps - 1tbsp sugar and about 8 mint leaves, blitzing and tasting as you go. Final blitz and season to taste. Drizzle each portion with truffle oil before serving (this step matters).