Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Pea pods generally end up in the compost, and they also have a small yield once you have prepared them – so why not get that little bit extra out of them and make a summery soup? You could garnish this soup with some freshly cooked peas or crème fraiche and pea shoots.
1 leek, roughly chopped and washed
1 onion, peeled and roughly chopped
50g butter
1.5litres vegetable stock
A few handfuls of nice green pea pods
A few sprigs of mint
Salt and freshly ground black pepper
Gently cook the leek and onion in the butter until soft. Add the vegetable stock, season with salt and pepper and simmer for 20 minutes. Add the pea pods, bring back to the boil and simmer for 7-8 minutes, then add the mint and remove from the heat. Blend in a liquidiser until smooth and strain through a fine meshed sieve. Correct the seasoning if necessary.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments