Pea and Mint Soup

A vibrant green soup, both creamy and bright. The freshness of chopped mint cuts through the natural sweetness of the peas.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 247
• Protein: 8 g
• Carbs: 20 g
• Fat: 13 g

Ingredients

• 500 g Green peas ( fresh or frozen )
• 1 piece Yellow onion ( finely chopped )
• 30 g Minimum butter sweet ( diced )
• 750 ml Mineral water
• 1 piece Mint fresh ( leaves only )
• 100 ml Cream
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 750 ml Vegetable broth

Instructions

1. Sauté the onion

   Melt the butter in a sauté pan. Add the chopped onion. Cook gently until translucent, without any browning.

2. Cooking the peas

   Add the peas and pour in the vegetable broth. Bring to a boil. As soon as the peas are tender to the touch, remove from heat immediately to preserve the color.

3. Blending and mint

   Add the fresh mint leaves. Blend thoroughly until a smooth texture is achieved that coats the back of a spoon. Strain through a fine-mesh sieve if necessary.

4. Binding and finishing

   Stir in the cream and a squeeze of lemon juice. Season with salt and pepper. The soup should be velvety with a well-balanced sweetness and acidity.

Chef's tips

• Do not overboil the peas, or you will lose that vibrant chlorophyll green.
• For a restaurant-quality texture, pass the soup through a fine-mesh sieve after blending.

Storage

Store for up to 3 days in the refrigerator in an airtight container. Reheat gently without bringing to a boil.