Pea and Mint Soup

A lovely refreshing soup for the summer, which can be served chilled if preferred. It is so quick and easy to make.

Ingredients

• 1 tbsp butter
• 1 onion chopped
• 1 garlic chopped clove of garlic
• 11oz/300g frozen or fresh peas
• 3 sprigs of mint
• 850 ml chicken or veg stock

Method

Melt the butter in a large pan.

Add the onion and garlic and season with salt and pepper. Cover with a butter wrapper or greaseproof paper, put on the lid and sweat over a low heat for three or four minutes, or until the onions are cooked. Then add the stock, turn up the heat to high and bring to the boil.

Add the peas and cook very rapidly, making sure to remove the lid as soon as the soup comes to the boil (this keeps the fresh green colour) but only for about two or three minutes, or until the peas are cooked. Avoid prolonged boiling and simmering to retain the fresh green colour and clean, mint-tinted flavour.

 Add the chopped mint and immediately liquidise. Check seasoning.

Serve with a swirl of creme fraiche.

Watch video of how to make this soup.

Mozzarella Chicken Wrap

Ingredients

cooked chicken breast, cubed or some leftover chicken
1 tsp  dijon mustard
1tsp mayonnaise
1 small bag of mozzarella balls
fresh basil leaves
any type or combination of lettuce leaves 
flour tortillas

In medium bowl combine chicken,  mustard and mayonnaise.

Place tortillas on work surface and line with lettuce leaves and mozzarella cheese. Divide chicken mixture among tortillas.

Add the fresh Basil and roll up tightly, enclosing filling. Wrap in waxed paper and place in lunch box.

Variations: You can try adding some diced red onion, avocado, some finely shredded carrots,  tomatoes, peppers, mango….the list goes on, just use your imagination.