Snap peas make a delightful summer soup, especially when you add Marmite.

My soup and yoga mentor, Catriona, gave the split pea soup a try and here’s what she had to say:

I was so enthused by the green pea soup, I made a batch of it this afternoon!  The caraway seeds make such a difference.  I also put in 3 bay leaves and, because I know they would be the first words Bob’s would ask,  I chopped up a couple of slices of ham.  Exceedingly yummy.

 She’s my best recipe critic so you know this one is a keeper. Thanks, Catriona! Here’s her recipe for something called  Mangetout Soup, which uses sugar snap peas. (Actually mange tout  is French for eat all, but it’s also an expression for sugar snap peas). Can’t wait to try it.

Mangetout Soup courtesy of Crank’s Restaurant, London, via Catriona

1 medium sized onion
8 ounces sugar peas
1 small potato
1 ounce butter
2 1/2 cups veg stock
1 1/4 cups milk
seasoning to taste
1+ teaspoon Marmite

Top and tail the sugar peas.  Roughly chop all the veggies.  Saute the onions in the butter.  Add the peas, potato and stock.  Bring to boil and then simmer for 20 minutes.  Off the heat, stir in the milk.  Blend, adjust seasoning and return to heat. Serves six.
This soup can also be served chilled.  Chill before adding the milk.