Mary Berry shows off her recipe for hot cross buns
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While Mary Berry is sadly no longer a judge on one of the nation’s favourite TV shows, she is still Great British Bake Off legend. Follow the recipe below to make Mary’s homemade soup.
Mary Berry, who was appointed DBE just last month for her services to broadcasting, the culinary arts and charity, has worked in the cookery profession for more than 60 years.
At the age of 22, Mary moved from Bath to France to study at Le Cordon Bleu culinary school.
Her career has been incredible and she has more than 75 cookery books to her name.
Her best-selling Baking Bible was published in 2009.
As stated on Mary Berry’s website, there is “no better soup flavour and no better soup colour” than the pea and mint soup.
It’s a healthy starter for the whole family.
Or, you can pair it with chunks of sourdough bread for a heartier main meal.
BBC Good Food said: “Peas contain heart-friendly minerals including magnesium, potassium and calcium.”
They added: “Regularly including legumes, like peas, in your diet may reduce the risk of cancer due to their high antioxidant levels.”
Peas are also a great vegan source of iron.
Medical News Today commented: “As a group, beans, chickpeas, lentils, and peas are known as pulses. They may influence weight loss due to effect on fullness.”
This recipe serves six.
To make Mary Berry’s pea and mint soup you need:
Four oz butter
One large onion, roughly chopped
Two lb four oz frozen petit pois
One and a half pints hot chicken or vegetable stock
A large bunch of fresh mint
One – two tablespoons mint jelly
Salt and freshly ground black better
A little crème fraiche, to serve
Melt the butter in a large saucepan over a high heat. Add the onion and fry for about five minutes, stirring. Add the peas and fry for a further couple of minutes. Pour in the stock and bring to boil. Remove the leaves from the mint stalks and set them aside. Add the stalks to the pan and bring back to the boil. Cover and simmer for about eight minutes, or until the peas are tender. Stir in the mint jelly, remove and discard the mint stalks and stir in the mint leaves. Spoon into a processor and whiz until smooth. Return to the pan, season with salt and pepper and serve hot or cold, garnished with a swirl of crème fraiche, and some crusty bread. To prepare ahead: Can be made up to a day ahead and reheated in a pan. Freezes well. To cook in the aga: Cook on the boiling plate (not in the simmering oven otherwise the peas will lose their colour).
Tune in to Channel 4 tonight at 8pm to watch The Great British Bake Off.
And enjoy this simple, healthy and warming recipe.
Mary Berry said: “When we were photographing this soup for the book, the team voted it the very best soup anyone had tasted for yonks!”
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