The Batch Lady pea and mint soup - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Batch Lady pea and mint soup By You Magazine - February 16, 2020 Fresh herbs are lovely but expensive and have a short shelf-life. I have a supply of frozen herbs which are cheaper and keep until you need them. Danielle Wood SERVES 4 PREP 10 MINUTES COOK 10 MINUTES 1 tbsp olive oil 115g chopped onion, frozen or fresh 1 tsp chopped garlic, frozen or fresh 420ml chicken or vegetable stock 310g frozen peas 25g chopped mint leaves, frozen or fresh 120ml double cream freshly ground black pepper 1. Heat the oil in a large pan over a medium heat, then add the onion and garlic and cook, stirring occasionally, for 2-3 minutes until soft. Add the stock, peas, mint and a generous grinding of black pepper to taste then stir to combine. Bring the mixture to a boil, then reduce to a simmer and cook for ten minutes. Use this time to wash up and clear the sides, ready for packing your recipe for the freezer. Don’t wash the blender yet as you will need it for the next step. 2. Pour the mixture into a blender along with the cream, then whiz until smooth. TO SERVE Ladle the soup into four bowls. Perfect with a crusty roll. TO FREEZE Set the soup aside until cool then ladle into a large, labelled freezer bag. Seal the bag and freeze flat for up to three months. TO COOK FROM FROZEN Remove the bag from the freezer and leave to fully defrost in the fridge. Reheat the soup in a pan or microwave until piping hot. Buy the Batch Lady’ s time-saving book with a 20 per cent discount The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved