Nina says: “We are in the middle of Braai Season and almost every meal is cooked around the open fire. I tell you, after 1 week, I seriously need to detox with something light and fresh and this Chilled Minty Pea Soup is going to be on my menu for sure. Just look how beautiful in an old vintage plate. It can be served hot or cold, but in summer it makes quite a statement.”
Chilled Minty Pea Soup
Preparation time 20 minutes
Cooking Time 10 minutes
Passive Time 2-3 hours for chilling
15 ml olive oil
1 onion – chopped
1kg frozen peas
500ml chicken or vegetable stock
250ml Greek Yogurt
100ml fresh mint- keep the little leaves for garnish
salt and pepper to taste
juice or half lemon
125ml milk if needed
Heat the oil in a big pot and add the chopped onions.
Sauté the onions until soft and translucent.
Add the peas and stock and cook for 10 minutes.
Cool the stock and peas to room temperature.
Pour stock and peas into a blender and process until smooth.
Add the yogurt and mint and process until smooth and lump free.
Season with salt and pepper and lemon juice.
Add milk, if you want a thinner soup.
For a very elegant lunch, serve with petite edible flowers, garlic bread or salty nut crumbs and drops of olive oil.
Michael’s wine recommendation – CLICK HERE
Nina Timm has become a popular household name in South Africa and apart from her passion for cooking, her heart is with people. In 2012 she received the Blogger of the Year Award from Eat In Magazine and has not looked back since. She understands what her readers want. She and her family live an unpretentious lifestyle with love in abundance and a deep-rooted belief in God. With her warm and heartfelt nature she has become a loyal and trusted radio personality to RSG listeners, where she has a weekly show every Thursday Morning just after 9, featuring her own recipes and those of other South African Food Bloggers.
Visit Nina’s website – click here.