A wonderfully pleasant and unique soup with a vibrant green color — and very nutritious too. At first glance, green peas and mint might seem like an unlikely combination, but in this soup they come together in a surprisingly harmonious way. I absolutely loved this cream soup and recommend serving it warm.
Only frozen green peas (petit pois variety) work for this recipe — canned peas from a jar are not a good substitute, as the flavor and appearance will be completely different. Makes approximately 3 servings.
Ingredients:
- 500 g frozen green peas
- 200 g heavy cream (10%-20%)
- 200 g potatoes
- 100 g onion
- 2-3 sprigs fresh mint
- 1 tbsp butter
- salt
Peel the onion and finely chop it.
Peel the potatoes and cut them into small pieces.
Pick the mint leaves from the stems and finely chop them.
Place the butter in a heavy-bottomed pot and melt it.
Add the onion and sauté for 3–5 minutes until soft.
Pour in 500–600 ml of water, bring to a boil, and season with salt.
Add the potatoes and cook for 10–15 minutes, until the potatoes are tender.
Add the frozen green peas to the boiling soup (no need to thaw them first).
Bring back to a boil and cook for 1–2 minutes from the moment it starts boiling.
Transfer the soup to a standing blender and blend thoroughly until smooth and creamy.
Return the soup to the pot and stir in the heavy cream (reserving 1–2 tbsp of cream for garnish).
Stir to combine and heat to the desired temperature, but do not bring to a boil.
Ladle the warm cream soup into bowls, drizzle with the reserved heavy cream, and garnish with a sprig of mint.
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