Prep 15 mins
Cook 30 mins
This is a simple, delicious soup that can be served either hot or cold. Adding ham is optional. Note the chopping of veggies in the ingredient section. Once everything is prepped, the soup comes together in a snap! This soup goes well with a nice piece of crusty bread...or toasted bread drizzled with a little bit of olive oil. Thanks go to Jamie Oliver!
- 1 3⁄4 quarts chicken (try organic!) or 1 3⁄4 quarts vegetable broth (try organic!)
- 2 tablespoons olive oil
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 2 medium onions, peeled and roughly chopped
- 2 garlic cloves, peeled and sliced
- 5 1⁄2 cups frozen peas
- of fresh mint, small bunch, chopped, to taste (could use only 1/2 a bunch)
- sea salt & freshly ground black pepper, to taste
- 3⁄4 lb cooked ham
- Pour the broth into a medium saucepan and heat until boiling.
- In a separate, large saucepan on medium heat, add 2 T. of olive oil.
- Add the prepped carrots, celery, onions and garlic and mix together. Put a lid on, slightly off center so some steam can escape. Cook this for about 10 minutes, until the carrots are tender but still holding their shape and the onions are golden.
- Add the boiling broth to the veggies.
- Add the peas.
- Stir and bring to a boil.
- Once boiling, bring the soup to a simmer. Simmer for about 10 minutes, until peas are softened.
- Take the pan off the heat and season with salt and pepper and add some mint leaves. *Jamie says to use a small bunch. I think this is a matter of personal taste, in terms of how much mint flavor you like to shine through. Start out small and increase until your taste buds are pleased! I added about half a bunch of chopped mint and thought it was enough for my tastes.
- Using an immersion blender (or blender), blend the soup until smooth. (If you are using a regular blender, do it in batches so the hot soup won't come out the top of your blender).
- If you are using ham, chop it up into bite-size pieces and stir it into the blended soup.
- Heat the soup through before serving OR let it cool, store it in your fridge and eat it cold anytime you'd like!
What a lovely soup! It meets all possible criteria--it's easy to make; it contains simple ingredients; it's healthy yet delicious; it's beautiful and thus a pleasure to serve/eat. I'm sitting here with a just-about empty mug, recently full of the stuff, and a smile on my face. Really delicious!!!! I went very easy with garlic, and gently with mint (a hint of mint suffices, I think). So good.
I LOVE Jamie Oliver and this is a GREAT soup recipe! I made it as posted but left a few of the peas whole for texture, we ate this with freshly chopped mint as a garnish and crusty home-made French bread for a GREAT Autumn lunch! Made as a recipe review prize for the Soup Poll, merci darlink for a GREAT recipe for soup! FT:-)
I didn't know I was out of celery until it was much too late in the game to go to the store and buy a head. So, I added to the soup as a garnish fresh lovage from our garden (and fresh mint from the garden, too)! Extra points earned for that sweet move! Delicious soup and perfect for the season! Served with homemade focaccia. Thanks for posting. Reviewed for Veg Tag/April.