What to eat this month

Gregg Wallace’s Minted Pea Soup

Gregg Wallace’s Minted Pea Soup

This is a very simple and very delicious recipe.

What you need

Serves 4-6

  • 25g (1oz) butter
  • 1 onion, finely chopped
  • 375g (13oz) lettuce leaves, chopped
  • 1 tbsp plain flour
  • 500g (1lb 2oz) peas, podded
  • 1.2 litres (2 pints) vegetable or chicken stock
  • 1 tsp caster sugar
  • 2 large mint sprigs
  • salt and black pepper
  • 3 tbsp crème fraiche



Melt the butter in a large pan over a medium heat. Add the onion and cook gently until soft. Add the lettuce and cook for a couple of minutes, stirring. Stir in the flour and cook for a further 2 minutes.

Add the peas, stock, sugar and mint, then bring to the boil, cover and simmer for about 20 minutes, until soft. Remove the mint and discard.

Transfer the soup to a food processor and purée until smooth. Rinse out the pan. Return the smooth soup to the pan, reheat, check the seasoning and stir in the crème fraiche.

From Veg: The Greengrocer’s Cookbook by Gregg Wallace, published by Mitchell Beazley