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Pea, Tenderstem broccoli & mint soup

Pea, Tenderstem broccoli & mint soup

This may be particularly delicious al fresco in summer, but it's just as good in winter too!

Serves: 4
Prep: 10 minutes
Cook: 20 minutes

What you need:

  • 1 tablespoon olive oil
  • 25g butter
  • 1 Medium white onion finely chopped
  • 1 Garlic clove peeled and finely chopped
  • 400ml Chicken stock
  • 400g Shelled peas
  • 100g Tenderstem ® broccoli florets
  • Juice of 1 lemon
  • Salt and cracked black pepper
  • Small bunch of mint shredded
  • Extra virgin olive oil

What you do:

  1. Melt the oil and the butter, add the onion and garlic and cook over a gentle heat until soft, about 10 minutes.
  2. Add the chicken stock and bring to the boil, add the peas and broccoli and cook until they are soft, about 5 minutes.
  3. Remove half of the soup and blend in a food processor then add back into the rest of the soup.
  4. Add lemon juice, season with salt and pepper. Stir in mint.
  5. Serve in warmed bowls with extra virgin olive oil.

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Tenderstem

Tenderstem is a vegetable that's sweet, packed with good things and cooks in moments. And, because it's delicious from stem to tip, nothing needs to be discarded.

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