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Recipe: Minted Pea Soup (Restaurant 56)

This delicious mint soup was devised by Head Chef of the three-AA-rosette Restaurant 56 - Nick Bennett. Try it at home with his recipe below...


  • 700g frozen peas
  • 2 banana shallot finely sliced
  • 1 clove of garlic sliced
  • small bunch of fresh mint, chopped
  • 1 pint cream
  • 1 pint chicken stock


1) Saute shallots, garlic and mint until soft.  

2) Add salt and pepper.

3) Add the cream and stock and bring to a boil. When boiling, add the peas.

4) Re simmer and remove from the heat once the peas are cooked. Reserve some of the liquid before blitzing. 

5) Blitz until smooth, adding more reserved liquid if you like a thinner soup.

Delicious served with some fresh peas, asparagus and broad beans!

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