Pea and Mint Soup
Ingredients
- 500 gGreen peas (fresh or frozen)
- 1 pcYellow onion (finely chopped)
- 30 gUnsalted butter (diced)
- 750 mlMineral water
- 1 pcMint fresh (leaves only)
- 100 mlCream
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 750 mlVegetable broth
Method
A vibrant green soup, both creamy and bright. The freshness of chopped mint cuts through the natural sweetness of the peas.
- 1
Melt the butter in a sauté pan. Add the chopped onion. Cook gently until translucent, without any browning.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container. Reheat gently without bringing to a boil.
