Here’s a simple idea for lunch, which I often make for my mum and me. If you don’t have salmon, you can use any boneless fish, or chicken breast or prawns. You can skip the protein altogether too, if you don’t feel like it. This won’t take you more than 25 minutes to make.
Either fresh or frozen peas, a couple of spring onion shoots, fresh mint leaves, salt and pepper to taste, salmon, roquefort, wholemeal bread. The salmon is from The Fish Shop in Lekki, the peas are from Spar, the wholemeal bread is from Olivia’s Cafe in Lekki and the fresh mint leaves are from L’Epicerie in VI.
- Put the peas in a pot and gently bring to the boil with as little water as you can (this prevents the soup from being too runny, and makes sure you don’t wash away the nutrients
- While the peas are cooking, pan fry or grill your fish, make the toast and slather on your cheese. I used roquefort but any other blue cheese, or a soft cheese like brie will do.
- Once the water is boiled, take the pan off the heat. The aim is to wake the peas up, rather than overcook them.
- Pour the peas and some of the mint into the blender or food processor
- Season with salt and pepper
- Give it a quick whizz. I like my soups chunky but you can blend until smooth if you prefer.
- Put the steaming hot soup into bowls.
- Place the salmon carefully over the soup.
- Sprinkle over the chopped spring onions and a few more mint leaves before serving.
Do you like Pea & Mint Soup? How do you make yours? xx