This is what I call summer comfort food. It’s healthy, nourishing and satisfying, and it’s just the what the doctor ordered after all the Christmas/New Year indulging. The soup itself is very simple and fast to make, but you’ll need to make the oil a few hours ahead. I’m getting into fresh infused herb oils after reading the amazing French Laundry cookbook that I got for Christmas. The mint oil recipe is adapted from this book.
I made a fresh peach, mozzarella, basil and rocket salad to go with mine and it was simple summer perfection 🙂
- 500 grams frozen peas
- 500 ml chicken or vegetable stock
- 1 leek
- 1 bay leaf
- Olive oil
- 2 cups fresh mint leaves
- About 1/2 cup canola oil (don’t use olive oil, the flavour is too strong and will overpower the mint)
To make the mint oil, blanch the mint in boiling water for 15 seconds, refresh in ice cold water, and squeeze dry. Chop the mint and place half in a food processor with half the oil, and process for about 2 minutes. Add the rest of the oil and mint and process for another 2 minutes. Place a piece of muslin, cheesecloth or a brand new chux cloth over a bowl and secure with an elastic band. Pour the oil/mint mixture over and allow it to drain through, for about an hour. Don’t squeeze the cloth it will spoil it. Put the oil aside for an hour at least to let the flavour develop.
Meanwhile, make the soup. Clean and slice the leek and saute in olive oil until soft, about 7 minutes, stirring a few times to stop sticking. Add the bay leaf, peas and stock, season with salt and pepper and simmer for about 12 minutes. Puree in blender or with a stick, adding a little water if its too thick.
Serve with a swirl of the mint oil. The mint oil will keep for a day or two only.