Pea green

In a previous post, I lamented the fact that you weren't able to smell the gorgeous sweet peas, and this time it's a sense of taste that's needed to truly appreciate this (very green) pea soup. Despite not having a host of 'food stylists' to hand, I think it looks pretty good in this shot...

This soup is a Hop Garden creation, as the mint, garlic and peas are all fresh from the plot. The only addition - and I don't know any allotment grower who can conjure these ingredients up - is a dash of olive oil and some Greek yoghurt.

Picking the peas doesn't take too long, but shelling them all is a different matter. The fantastic, natural green hue was a delight, despite the fact that I nearly put David off by exclaiming (and those of a delicate disposition should look away now) "Come and see this: it looks as if I've liquidised a frog."

Update: People have been asking for the pea soup recipe, so here it is...

For the soup (serves four):

500g peas
1 tbsp olive oil
3 cloves of garlic
25g butter
Bunch of mint leaves
500ml fresh chicken stock
200ml Greek yoghurt
Salt and pepper

For the garnish:

1 clove of garlic
100ml Greek yoghurt
Salt and pepper
Extra virgin olive oil
About 10 mint leaves, chopped


Finely chop the garlic and mint leaves. Melt the butter with the oil in a saucepan over a low heat. Fry the garlic and mint until golden. Add the peas and stock and bring to the boil. Liquidise until smooth and season with salt and pepper. When cool, whisk in the yoghurt. To serve, pound the garlic into a smooth paste and mix into the yoghurt, then season well. Pour the soup into bowls, add a generous dollop of seasoned yoghurt, drizzle over some oil and sprinkle on the chopped mint. Then enjoy!