Minted Pea Soup
Soups are delicious in summer too and the mint in this recipe gives it a refreshing lift.
Knob St Helen's Farm Goats' Butter
1 bunch spring onions
750g bag frozen garden peas
Bunch fresh mint (chopped) or 1 teaspoon mint sauce (concentrated)
400ml vegetable stock
500ml St Helen's Farm Goats' Milk
Salt and pepper
St Helen's Farm Natural Yogurt, to garnish
Prepare spring onions and thinly slice.
Melt butter in a large pan/ casserole over a medium heat, add spring onions and fry gently for 1-2 minutes.
Add peas, mint/ mint sauce, milk and stock, bring to the boil and simmer for 5 minutes. Season to taste.
Blend with hand blender or in food processor. (Can be sieved at this stage if you want a smoother soup)
Serve into bowls. Garnish with natural yogurt and mint.