Pea mint soup (Marc Fosh)

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  • Serves: Up to 6 people

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Marc Fosh's pea and mint soup with salmon tartare

Marc Fosh's pea and mint soup with salmon tartare

Serves: 6
Preparation time: 20 mins
Cooking time: 25 mins


1. Melt the butter in a heavy based saucepan then sauté the leeks, mint and onion until tender but not browned. Add the diced potatoes and stir to mix. Pour in the stock, bring to the boil, cover, reduce to a low heat and simmer for 15 minutes.

2. Add the peas and cook for a further 5 minutes, uncovered. Add the milk, lime juice, season with salt and pepper and liquidise in the pan using the Braun Multiquick 7’s cordless hand blender.

3. For the salmon tartare, place the salmon with the chives, olive oil and lemon juice in the Braun Multiquick 7's hand blender large chopper accessory. Blend to form a fine mince.

4. Season the salmon tartare and place a spoonful in each bowl. Pour the soup around the salmon tartare to serve.

Marc Fosh's tip

Try substituting the mint with lemongrass for a refreshing change.

This recipe was prepared using the Braun Multiquick 7’s hand blender with its large chopper accessory.


• 3 leeks, finely chopped
• 1 onion, finely chopped
• 50g butter
• 2 potatoes, peeled and diced
• 1.5L chicken stock
• 8–10mintleaves
• 500g frozen peas
• 250ml milk

Ingredients for salmon tartare
• 250g salmon fillet, skinned
• 2 tbsp chives, chopped
• 3 tbsp oliveoil
• Juice of 1 lemon
• Salt and pepper to season

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