Even though we have a few more weeks of cold weather ahead of us, why not getting into the spirit of spring with this recipe for Minted Pea Soup

5 spring onions, including the green stalks, chopped
1 tbs butter
¼ tsp crushed garlic
4 cups frozen peas (or fresh)
1 sachet quality liquid chicken stock concentrate (Ina Paarman’s, the one from Woolies or Nomu Chicken Fond)
¼ tsp freshly ground black pepper
2 cups water
2 heaped tbs chopped fresh mint
2 heaped tbs chopped fresh flat-leaf parsley
2 heaped tbs chopped fresh watercress
2 tbs Bulgarian or Greek double-cream plain yoghurt
2 tsp fresh lemon juice
sea salt (I use Maldon, it’s just wonderful)

How to
Gently fry the spring onions and garlic in the butter over low heat for three minutes. Now add the peas, water, stock and pepper. Cover and cook over low heat for 10 minutes. Remove from heat and add the herbs. Blitz in your food processor or with a stick blender until smooth.

Put back on the stove just to heat through again. Just before serving, stir in the yoghurt, add the lemon and a pinch of salt. The stock is salty, so first taste and then add, but you WILL need an extra touch of salt (remember, it enhances flavour!).

Serve scattered with a few mint, watercress and parsley leaves for an extra burst of herby flavour. For an over the top girlie-pretty presentation, you can also add some snow peas, feathery sprouts and some edible flowers like pansies. This will serve two people as a main or four as a starter.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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