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.

A Simple Leek And Potato Soup

Ingredients

1  chopped onion

3 medium leeks

4 potatoes

Butter

Chicken stck or vegetable stock

Method

Begin by melting about 25g of the butter in a pan and soften the chopped onion in it; At the same time, heat the stock or water.

Leave the onion for about 10 minutes and then when golden, add the leeks which have been trimmed, washed and chopped. 

Leave these to soften for around another five minutes then add all the potatoes which too, have been choppped.

When this is done add enough of the liquid, water or stock to cover all these vegetables and season with a little salt. 

Bring to the boil and then leave to simmer for around 20 minutes or until the potatoes are cooked. 

Now blend the soup in a food processor or other blending implement.

To Serve

You could serve this with a little crème fraiche garnished with chervil or just simply by itself. A pinch of nutmeg will also enhance this classic soup.

Source:  Eamon O Cathain,  The Afternoon Show, RTE 1

Carrot And Orange Soup

 

Fresh orange juice adds a fabulous fruity flavour to this healthy carrot soup.

Ingredients

 

1 oz. butter or a good glug of olive oil
1 1/2 lbs. carrots, peeled and sliced
I large onion, finely chopped

1 clove of garlic

2 sticks of celery, finely chopped
2 pts. chicken stock
Salt and pepper
1 orange

  

Method

 

Melt the butter/heat the oil  in a saucepan.

Add the carrots and onions and cook gently until they soften.

Add the stock and season with salt and pepper, bringing to the boil.

Reduce the heat, cover and simmer until the vegetables are tender.

 

Allow the soup to cool then puree in a blender.

When ready to serve squeeze the juice from the orange and add to the pan. Reheat gently.

You could also garnish with some finely grated rind from the orange.

Celeriac Soup

This is a lovely creamy soup and if you omit the creme fraiche at the end, low fat and healthy.

Ingredients
1 medium onion
25g butter
1 celeriac, approx 700g
1 medium-small potato, roughly diced
1 chicken stock cube or 1 pint freshly made chicken or vegetable stock

Optional
3 tbsp crème fraîche or cream
Chives

Method
Melt the butter in a saucepan over a medium-low heat. Add the celeriac, cover with a sheet of damp greaseproof paper and a lid and cook gently for 10 minutes.

Remove the lid and paper and  add the potato and stock.

Cover the pan again, bringing it to the boil. Then simmer until tender partially covered with the lid.

When the soup has cooled, you can blitz it in a blender until nice and smooth.

When it comes time to serve the soup, stir in the cream or creme fraiche and garnish with some snipped chives.