Green Pea and Zucchini Soup

Name: Green Pea and Zucchini Soup
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Frozen green peas; 1 Zucchini; 1/4 Onion; 1 light handful Spearmint leaves (fresh); 1 tsp Olive oil; 10 grams Butter; 450 ml Vegetable soup stock (soup granules dissolved in hot water is fine); 1 tbsp Heavy cream; 1/2 a lemon's worth Grated lemon zest

cookpad.japan @cookpad_jp

The British Embassy is promoting British cuisine with its "A Taste of Britain" campaign. Check out their Facebook page for more details: https://www.facebook.com/oishii.igirisu

Zucchini is called "courgette" in Britain and is often used in a lot of soups and gratin dishes. Adding green peas lessens the distinctive bitterness of the zucchini, and adding spearmint gives it a refreshing British summer flavour.

I recommend enjoying this with a glass of white wine. Recipe by British Embassy

The British Embassy is promoting British cuisine with its "A Taste of Britain" campaign. Check out their Facebook page for more details: https://www.facebook.com/oishii.igirisu

I recommend enjoying this with a glass of white wine. Recipe by British Embassy

cookpad.japan @cookpad_jp

The British Embassy is promoting British cuisine with its "A Taste of Britain" campaign. Check out their Facebook page for more details: https://www.facebook.com/oishii.igirisu

I recommend enjoying this with a glass of white wine. Recipe by British Embassy

The British Embassy is promoting British cuisine with its "A Taste of Britain" campaign. Check out their Facebook page for more details: https://www.facebook.com/oishii.igirisu

I recommend enjoying this with a glass of white wine. Recipe by British Embassy

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Ingredients

2 servings

150 gramsFrozen green peas
1Zucchini
1/4Onion
1light handful Spearmint leaves (fresh)
1 tspOlive oil
10 gramsButter
450 mlVegetable soup stock (soup granules dissolved in hot water is fine)
1 tbspHeavy cream
1/2a lemon's worth Grated lemon zest

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Steps

1

Slice the zucchini. Finely chop a little to use for topping later, and set it aside. Briefly boil the zucchini and green peas, and let them cool down.
2

Mince the onion.
3

Heat the olive oil and butter in a saucepan, and stir-fry the onion until it wilts.
4

Add the zucchini and half the amount of spearmint.
5

Pour in the soup stock, add the green peas, and let it simmer for 2-3 minutes.
6

Add the salt, pepper and heavy cream, then blend in a mixer until smooth.
7

Let it cool down, then transfer it to serving bowls. Top with the lemon zest, the zucchini pieces you set aside in Step 1, and the rest of the spearmint to finish.