Fresh herbs are lovely but expensive and have a short shelf-life. I have a supply of frozen herbs which are cheaper and keep until you need them.
PREP 10 MINUTES
COOK 10 MINUTES
1 tbsp olive oil
115g chopped onion, frozen or fresh
1 tsp chopped garlic, frozen or fresh
420ml chicken or vegetable stock
310g frozen peas
25g chopped mint leaves, frozen or fresh
120ml double cream
freshly ground black pepper
1. Heat the oil in a large pan over a medium heat, then add the onion and garlic and cook, stirring occasionally, for 2-3 minutes until soft. Add the stock, peas, mint and a generous grinding of black pepper to taste then stir to combine. Bring the mixture to a boil, then reduce to a simmer and cook for ten minutes.
Use this time to wash up and clear the sides, ready for packing your recipe for the freezer. Don’t wash the blender yet as you will need it for the next step.
2. Pour the mixture into a blender along with the cream, then whiz until smooth.
TO SERVE Ladle the soup into four bowls. Perfect with a crusty roll.
TO FREEZE Set the soup aside until cool then ladle into a large, labelled freezer bag. Seal the bag and freeze flat for up to three months.
TO COOK FROM FROZEN Remove the bag from the freezer and leave to fully defrost in the fridge. Reheat the soup in a pan or microwave until piping hot.
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