Pea, mint and pine nut soup

While pea and ham soup isn't one of my great favourites,  I do love a fresh pea soup. This intriguing twist caught my eye recently. It was delicious, and so simple.

Pea, mint and pine nut soup

1 tblsp olive oil
1 onion, chopped
1 stick celery, chopped
1 leek, washed and sliced into rings
1 L chicken or vegetable stock
600gm fresh or frozen peas
2 tblsp chopped mint
2 tblsp pine nuts

Heat oil in a large saucepan over medium heat, add onion, celery and leek and cook, stirring, for 5-7 minutes until vegetable are soft but not coloured. Add stock, peas and three quarters of the mint and simmer for 15 minutes.

Meanwhile, toast pine nuts by tossing in a frying pan until golden. Roughly chop nuts and combine with remaining mint leaves.

Remove soup from heat. Puree until smooth. Season, return to heat and serve hot, sprinkled with pine nuts and mint.

Serves 4
David Herbert
The Weekend Australian Magazine
31/3/12

Note
I actually cooked mine in the Thermomix, I'm sure it would be just as easy, and just as wonderful on the stovetop.