Pea & mint soup

by Lorna Robertson

A traditional combination, jazzed up with crispy poached egg and serrano ham

Pea and mint is a classic combination and one I can’t get enough of. Although very simple, it packs so much flavour and the egg and ham make it a substantial meal.


1 onion
1 leek
1 clove of garlic
50g butter
500g fresh peas
500ml fresh chicken stock
1 large handful of fresh mint
200ml double cream
3 eggs, 1 whisked
100g plain flour
100g white breadcrumbs
Pea shoots, to garnish
2 slices of serrano ham
Oil, to deep fry


To make the soup, roughly dice the onion, leek and garlic and sweat in a large saucepan with the butter. Add the peas and continue to cook until they are soft. Cover with chicken stock and simmer for 10 mins.

Add the fresh mint and blitz until smooth using a stick blender. Stir through the double cream.

For the crispy poached eggs, crack two large eggs into a saucepan of simmering water for around 2 mins—until the white is set and cooked but the yolk is still runny. Plunge into a bowl of iced water and dry on kitchen paper.

Prepare the breadcrumb mixture (1 bowl for the flour, 1 bowl for the whisked egg and 1 bowl for breadcrumbs).

Dip the eggs first in the flour, then egg and breadcrumbs and deep fry until crisp and golden.

Crisp up the serrano ham in a dry frying pan.

To plate, ladle a portion of the soup into a deep bowl, top with the egg and shard of ham and arrange a few pea shoots on top.

Recipe: Lorna Robertson