Tenderstem Broccoli, Summer Pea and Mint Soup
- Preparation Time10 mins
- Cooking Time20 mins
- Serves4
- DifficultyEasy
1 tbsp olive oil
25g butter
1 medium white onion finely chopped
1 garlic clove peeled and finely chopped
400ml chicken stock
400g shelled peas
100g Tenderstem broccoli florets
Juice of 1 lemon
Salt and cracked black pepper
Melt the oil and the butter, add the onion and garlic and cook over a gentle heat until soft, about 10 minutes.
Add the chicken stock and bring to the boil, add the peas and Tenderstem and cook until they are soft (about 5 minutes).
Remove half of the soup and blend in a food processor then add back into the rest of the soup.
Add lemon juice, season with salt and pepper. Stir in mint.
Serve in warmed bowls drizzled with extra virgin olive oil.
Recipe courtesy of Tenderstem Broccoli
