Pea & Mint Soup Recipe

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium potato, peeled and diced (optional, adds body)
  • 10 oz (300g) frozen peas (or equivalent amount of fresh peas)
  • 4 cups (1 liter) vegetable or chicken broth
  • 1/2 cup packed fresh mint leaves, plus extra for garnish
  • 1/4 cup heavy cream or crème fraîche (optional, adds richness)
  • Salt and freshly ground black pepper to taste
  • Lemon juice, to taste (optional)

Instructions:

  • Sauté the aromatics: In a large pot, heat the olive oil and butter over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.
  • Add potato (if using) and peas: If you’re using potatoes, add them to the pot now. Next, add the frozen peas and stir to combine.
  • Pour in broth and simmer: Add the vegetable or chicken broth, and bring the mixture to a simmer. Reduce heat to low, cover, and cook until the peas are tender, about 10-15 minutes (add a few minutes more if using fresh peas).
  • Blend the soup: Remove the pot from the heat and carefully add the fresh mint leaves. Using an immersion (handheld) blender, blend the soup until completely smooth. (Alternatively, transfer the soup to a regular blender in batches and blend until smooth).
  • Add richness and seasoning: For extra creaminess, stir in the heavy cream or crème fraîche, if using. Season generously with salt and freshly ground black pepper. Taste and adjust as needed. You can add a squeeze of fresh lemon juice if you want a brightness to the flavor.
  • Serve and garnish: Ladle the soup into warm bowls and garnish with chopped fresh mint leaves. Serve with a side of crusty bread for a satisfying meal.

Tips:

  • Variations: You can substitute other herbs like basil or parsley for some or all the mint in the mix.
  • Toppings: Get creative with toppings like toasted croutons, a dollop of yogurt, or a drizzle of olive oil.
  • Storage: This soup stores well in the refrigerator for 3-4 days and can also be frozen for later enjoyment.

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