St. Fagans Minted Pea Soup

During our visit to St. Fagans National Museum of History, we enjoyed a tasty minted pea soup for lunch. This recipe for St. Fagans Minted Pea Soup is our homemade version of this wonderful soup. First, we attempted a recreation first with split peas, but found the result to be far thicker than the soup we had at the museum. Next, we next modified the recipe to use frozen peas and landed much closer to the dish we experienced. Shelled fresh peas will yield a similar result. 

The featured image is our plate at the restaurant.

INGREDIENTS

2 tsp. olive oil
1 shallot, minced
1 leek, sliced thinly
2 cups frozen peas (thawed) or shelled fresh peas
7 cups vegetable stock
1/4 to 1/2 cup fresh mint, chopped
1 Tablespoon lemon juice
Salt and pepper to taste

DIRECTIONS

Prepare the peas, shelling if fresh.
Heat olive oil on medium heat. Sauté shallot and leek until soft and translucent.
Add vegetable stock and bring to boil.
Add the peas and cook 35 minutes to soften peas.
Add the mint and cook for 5 minutes.
Next, add lemon juice.
Remove from heat.
Add salt and pepper to taste.
Blend soup with an immersion blender or puree in a blender.

SERVING RECOMMENDATION

Serve St. Fagans Mined Pea Soup with bread and butter

OUR RECREATION

REFERENCES

Visit St Fagans National Museum

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