Blitzing the mint with half of the soup just before serving means it retains its gorgeous vivid green colour and bright fresh flavour.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
knob of butter
1 onion, sliced
500 grams agria potatoes, peeled and cut into small pieces
3 cloves garlic, crushed
1 tablespoon dried tarragon
4 cups vegetable or chicken stock
2 cups frozen peas
1 regular sized cos lettuce, thinly sliced
big handful mint leaves
sea salt
To serve: crème fraiche, extra mint leaves, olive oil
Mozzarella Butter Rolls
The butter is also delicious tossed through hot cooked pasta for a super quick dinner.
100 grams butter, at room temperature
3 garlic cloves, crushed
1 cup shredded mozzarella cheese
¼ cup picked parsley, roughly chopped
sea salt and ground pepper
8 small bread rolls (I use par-baked sourdough or ciabatta rolls)
METHOD
Heat the oil and butter in a large saucepan. Add the onion, potatoes, garlic and tarragon with a good pinch of salt. Cover and cook for 10 minutes, stirring occasionally so they don’t catch on the base of the pan.
Add the stock, bring to the boil and simmer until the potatoes are tender. Add the peas and cos lettuce and bring back to the boil.
Cook for 2–3 minutes until the peas are tender. Cool for 10 minutes then process half of the soup in a blender or food processor with all of the mint. The soup should be bright green.
Pour it back into the saucepan to reheat.
To serve: Ladle into bowls and top with crème fraiche, a drizzle of oil and extra mint. The soup is best made and eaten on the same day.
Serve with the Mozzarella Butter Rolls, if making. Serves 4.
Mozzarella Butter Rolls
Preheat the oven to 180°C fan bake. Place all of the ingredients into a food processor. Season with salt and pepper then process until well combined.
Cut 2–3 slits in each roll but don’t cut all the way through. Fill each cut with the butter and smear a little over the top.
Place on a baking tray and bake for about 10 minutes or until golden and the cheesy butter has melted. Serve immediately. Makes 8
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