You don’t need an ouija board to conjure up this delicious and easy meal. Regan’s Pea and Mint Soup is not just delicious, it’s full of goodness and souper simple to make. See what I did there…
Is there a more iconic horror film than William Friedkin’s 1973 adaptation of Peter Blatty’s novel The Exorcist? Seriously though, ask anyone what the scariest film of all time is and you’re going to hear ‘Oh, The Exorcist, of course. That spider walk!‘ time and time again. Constant topper of ‘Scariest Movies Ever’ lists, The Exorcist is filled with genre-defining moments. Levitating beds, chilled breaths shuddering from terrified mouths, a very questionable misuse of a crucifix and of course, a putrid stream of pea soup smacking poor Father Karras right in the kisser. Who could forget?
According to Google the pea soup used to shoot from Linda Blair’s mouth was a canned condensed soup but we’re no canned soupers. Oh no, we’re from-scratch soupers, and trust me, you won’t be sorry. I’m sure if Regan tasted this version she might have kept it down.
Here’s what you’re going to need:
- Onion – White onions are best for this recipe but you can use any onions you have lying around in the cupboard.
- Butter – Again, any butter you like. You can swap out to a vegan butter alternative, spread or oil if you prefer.
- Garlic – Never miss out the garlic, we’re all garlic girls in this world!
- Frozen Peas – I always have frozen peas in the freezer so that makes this recipe perfect for a last-minute supper. you can use fresh peas if you prefer but reduce the cooking time slightly.
- Fresh Mint – This is none negotiable. Dried mint has its place but not in this soup. I’ve got a huge plant in the garden, perfect for soups and mojitos!
- Vegetable Stock – Can be subbed for chicken stock.
- Salt and Pepper – Start with a teaspoon of each and go from there. I like a salty soup personally so I’m a bit heavier-handed.
- Parmesan Cheese – Optional but recommended. Sub out for a vegetarian version if preferred.
Tips for making Regans Pea and Mint Soup:
- Measurements: I cannot recommend using actual scales rather than cups. You’ll get much more consistent results in your recipes, you’ll never look back. A set of digital scales are easy to store and relatively cheap, they’re so worth the small investment. I’ll always include cup measurements but be aware they’re not as accurate and results can vary slightly.
- Freezing – This soup can be frozen very easily. I like to portion it out into ziplock bags and freeze for a quick meal when I’m feeling tired. Freeze for up to 3 months.
- Vegetarian/Vegan – This soup can be made vegetarian or vegan very easily. Simply swap out the Parmesan for a veggie alternative or leave it out altogether. Swap the butter for your favorite butter alternative or use oil for a vegan option. Make sure to leave out the cheese.
Regan’s Pea and Mint Soup
Ingredients:
- 1 white onion, diced
- 2tbsp butter
- 2 cloves garlic, minced
- 750g (5 cups) frozen peas, divided
- 70g (3/4 cup) fresh mint leaves
- 1ltr (3 1/2 cups) vegetable stock
- salt & pepper
- Parmesan cheese, grated, to serve
Method:
- Place a large saucepan over medium-low heat and add in the butter. Once the butter has melted add the onions and stir until soft and translucent. Around 5-10 minutes.
Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
- Add 500g of the frozen peas, mint leaves and vegetable stock and cook for 10 minutes. Once the peas are cooked through blitz the soup in a blender or use a stick blender until smooth.
Return the soup to the pan, season with salt and pepper, and add the remaining 250g of peas and cook for a further 5 minutes.
- Serve topped with grated parmesan cheese and tonnes of warm, buttered bread.
What an excellent day for a homemade soup. Show us your The Exorcist inspired Pea and Mint Soup on social media (if you don’t slurp it all up before you get a chance to snap a pic). Share your photos with us over on Twitter or in the Nightmare on Film Street Discord! Not a social media fan? Get more horror delivered straight to your inbox by joining the Neighbourhood Watch Newsletter.
