A simple spring soup recipe from Chef Katherine Frelon.

This recipe came out of the Love Your Local Market Market Basket Challenge. It is perfect for quickly serving a hungry crowd and a great way to try out inspirational treats from the Borough Market producers. Try it with my trio of bruschette.

Serves 8-10, Prep 10 mins, Cook 15 mins

INGREDIENTSGreen Pea and Mint Soup Recipe by Chef Katherine Frelon

1 tbsp olive oil
1 bunch of spring onions, cleaned and finely chopped
2kg petit pois
4 potatoes, peeled and diced
4 cloves of garlic, smoked if you can find it
2½ litres vegetable or chicken stock, hot
3 tbsp mint leaves
Zest of 2 lemons
Rocket oil (a handful of washed rocket blended with a pinch of salt and 80ml olive oil)
Double cream
Smoked salt


In a large saucepan, add the olive oil and sweat the spring onions for 2 mins. Add the petit pois, potatoes and garlic, cook for a further 3 mins then add the stock, mint leaves and lemon zest. Cook for 15 mins until the potatoes are tender.

Take off the heat and blend until smooth, return to the saucepan and adjust the seasoning.

Pour piping hot into bowls with a sprinkling of crushed smoked salt, a swirl of cream and rocket oil.