Fresh Pea Soup with Mint

Made soup for supper as wanted a light summer soup. Went down very well and I made a few alterations for flavour. Used marigold veg bouillon for stock, used only stock instead of stock and water and as did not have fresh peas used frozen. I whizzed up the soup but did not put any through the sieve and then added a tablespoon of low fat creme fraiche. Very quick and super fresh in flavour.

I'm giving five stars because of the recipe but with my addition. I tasted it after pureeing and I though it was sort of bland (I know it's pea soup but still). I added a touch of Smoked Spanish Paprika, and it made it awesome. This recipe is good by itself but if you want to add a smokey element to it, then add some Smoked Paprika to taste.

I've wanted to try pea soup for some time, and while I had neither fresh peas nor fresh mint, I finally decided to give it a go when looking through some back issues of Cooking Light. It takes a while to blend it to a very smooth texture with no discernible pea skins, but it's definitely worth the time. This soup was creamy and tasted like spring. We served it warm with grilled swiss cheese on 7 grain bread. We'll definitely have it again. Next time I plan to make a double batch and freeze half to have on hand for those quick weeknight soup-and-sandwich suppers.