Pea, Mint and Tofu Soup

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Cooking & Recipes

Mid-summer in Australia is traditionally a time for tasty salads and barbecued meat, usually accompanied by lots of cold wine and sides that don’t require an oven or any sort of slaying over a hot stove. But as January got off to an unseasonably cold and wet start in Sydney, making a huge batch of soup didn’t seem crazy.I had eyed-off this exquisitely-hued concoction in Annabel Crabb’s excellent cookbook (yes, this is another Annabel Crabb recipe), and rather than waiting for the cooler months to arrive, I deemed perfect for a stormy summer night. The process couldn’t be simpler – it’s just a matter of frying off some onion, throwing in some mint sprigs, frozen peas and stock, then adding silken tofu and blending. And in actual fact, the flavours are pleasingly summerish, with the lightness of the peas and the heady freshness of mint made smooth and silky via the (completely undetectable) tofu.

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To make the soup, melt a tablespoon of butter and in a saucepan and add a finely chopped brown onion, stirring until translucent. Add 200g of frozen peas, 5 sprigs of mint, and 800ml of vegetable stock and bring to the boil. Pop a lid on and turn down to a simmer for ten minutes, then take off the heat and add 150g of roughly chopped silken tofu. After about 5 minutes, fish out the mint sprigs and transfer the soup to a blender or food processor and blend until lovely and smooth. I stirred through some chopped mint at the end for an extra hit of freshness (which Annabel doesn’t advocate but as the mint was on it’s last legs, I’m sure she wouldn’t disapprove), and served with loads of lightly toasted sourdough from my local bakery.

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Recipe adapted from Special Delivery: Favourite Food To Make and Take by Annabel Crabb and Wendy Sharpe.

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