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Top Chefs' Healthy Summer Recipes

Carla Hall, Jamie Oliver and Ming Tsai cook up more tasty meals for you to prepare in your own kitchen

Pea and Mint Soup

By Jamie Oliver

A delicious soup that's lovely hot or cold, with a squeeze of lemon juice in the summer. My wife likes hers with a portion of fries on the side, to dip into the soup — naughty but nice.

Recipe

Serves 8

What you'll need

2 medium carrots

2 celery stalks

2 medium onions

2 cloves garlic

1-3/4 quarts chicken or vegetable broth, preferably organic

2 tablespoons olive oil

5-1/2 cups frozen peas

Sea salt and freshly ground black pepper

Small bunch of fresh mint

3/4 pound cooked ham, preferably free-range or organic (optional)

1. Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic.

2. Put the broth into a saucepan and heat until boiling.

3. Put a large saucepan on medium heat and add 2 tablespoons of the olive oil. Add all chopped and sliced ingredients to the pan and mix together with a wooden spoon. Cook for about 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

4. Add the boiling broth to the vegetables. Add the peas. Give the soup a good stir and bring to a boil. Once boiling, turn the heat down and allow to simmer for 10 minutes.

5. When the peas have softened, remove the pan from the heat. Season with salt and pepper and add the mint leaves.

6. Using an immersion blender or liquidizer, pulse the soup until smooth.

7. If using ham, chop it and stir it in. Heat through before dividing among your serving bowls.

Nutrients per serving: 182 calories, 15g protein, 17g carbohydrates, 5g fiber, 6g fat (1g saturated fat), 35mg cholesterol, 1474mg sodium

From Jamie Oliver's Jamie's Food Revolution by Jamie Oliver. Copyright © Jamie Oliver, 2008, 2009. Published by Hyperion.

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Carla Hall demonstrates how to make Penne Tossed With Macerated Heirloom Tomatoes, Zucchini Ribbons and Fresh Herbs.

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