Soup’s up! (photo by Ben)

Serves 2

  • 1 tbs olive oil
  • 20g butter
  • 1 medium onion
  • Few sprigs of thyme
  • 1 litre vegetable stock
  • 400g peas (frozen will do)
  • 20g flat leaf parlsey
  • Seasoning

Everyone knows that pea and mint is a classic culinary combination. Few, however (including myself until recently), will know that pea and parsley is as good, if not better. Hugh’s simple soup with those two ingredients is possibly the best dish I’ve made this year and more than makes up for last week’s disappointing Baba Ganoush.

The ingredients are so simple, such staples, that you’ll only possibly be missing the herbs in your cupboard. A bit of oil and butter go into a pan and the onion is softened with the thyme. Add the stock, peas and parsley and simmer for ten minutes. Leave to cool, blitz and you’re done.

I put my soup in the fridge and had it on a cool Sunday afternoon, enjoying the subtle thyme flavour and the freshness of the peas. This one is a must, even if there’s no mint in sight.


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