I just got my brand new “Thermomix”. My all time favourite sous chef, slightly more clever than me. I cooked this delicious soup entirely in my new machine but you could of course, make it on the stove. I always loved the combination of peas and mint. So, I thought, I’ll drop some diced halloumi cheese in there to make it more interesting. It was really delicious. The saltiness of the cheese, the sweetness of the peas and the fresh fragrance of mint made this soup, one of my favourite winter suppers. If you have a “Thermomix”, I posted the instructions at the end. It’s raining outside. Bring out the bowls, let’s have soup.
- 30 grams butter
- 40 grams olive oil (1/4 cup)
- 2 spring onions, chopped
- 1 leek, white part only, chopped (about 160 grams)
- 500 grams frozen peas
- 2 cups vegetable broth
- salt and freshly ground black pepper
- 15 fresh mint leaves
- 100 grams halloumi cheese, diced (if you can’t find halloumi, you could also use feta cheese)
In a large pot, put the butter and oil over medium-high heat. As soon as the butter melts, add the onions and leeks with a pinch of salt. Cook about 5 minutes, stirring occasionally, until soft.
Add the peas and cook stirring for a minute more. Season with salt and pepper (be generous with the pepper) and pour in the vegetable broth. Lower the heat and simmer for 20 minutes until peas are soft and cooked.
Transfer mixture to a blender. Be careful as mixture is hot. Add the mint leaves and blend until pureed and smooth. Transfer soup back in the pot and add the halloumi. Heat through and serve.
Roughly chop the leeks and spring onions and put in the Thermomix bowl. Chop for 10 seconds, speed 6. Add the butter and oil. Cook for 10 minutes, 120 C, speed 1.
Add the peas and cook 2 minutes, 120 C, speed 1. Pour in the broth and cook for 15 minutes, 100 C, speed 1.
Add the mint leaves and blend everything for 30 seconds, starting on speed 6 and gradually increasing to speed 10. Soup should be velvety and smooth.
Add the halloumi and mix for 1 minute, 100 C, speed 1. Serve.