Pea and Mint Soup (Jamie Oliver)

2 carrots

2 celery stalks

2 medium onions

2 cloves garlic

1 3/4 quarts chicken or vegetable stock

olive oil

5 1/2 cups frozen peas

small bunch of fresh mint

sea salt and freshly ground black pepper

Optional: 3/4 cooked ham

 

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Put a large saucepan on medium heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients to the pan and mix together with a wooden spoon. Cook for around 10 minutes with the lid ajar, until the carrots have softened but are still holding their shape and the onion is slightly golden. Add the boiling broth to the vegetables. Add your peas. Give the soup a quick stir and bring to a boil. Once boiling, allow to simmer for 10 minutes. Meanwhile, pick your mint leaves.

When the peas have softened, remove the pan from the heat. Season with salt and pepper and add the mint leaves. Using an immersion blender or liquidizer, pulse the soup until smooth. If using ham, chop it up and stir in. Heat through before dividing between your serving bowls. Really nice served with a toasted slice of ciabatta, drizzled with extra virgin olive oil.

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