Green Pea and Mint (Printable)
Vibrant and refreshing, this creation combines sweet green peas with fragrant mint. Perfect for a light starter or springtime lunch.
# What You Need:
→ Produce & Dairy
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 1 garlic clove, minced
04 - 3½ cups frozen or fresh green peas
05 - 3 cups vegetable stock
→ Herbs & Seasonings
06 - 1 small bunch fresh mint leaves (about 0.5 ounces), plus extra for garnish
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ Optional Garnishes
09 - ¼ cup double cream or crème fraîche, plus extra for serving (optional)
# How-To Steps:
01 - Melt 2 tablespoons of unsalted butter in a large saucepan over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened but not browned.
02 - Incorporate the minced garlic and cook for 1 minute, stirring continuously to prevent burning.
03 - Stir in the 3½ cups of green peas and 3 cups of vegetable stock. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 8 to 10 minutes, or until the peas are tender.
04 - Remove the saucepan from the heat and stir in the small bunch of fresh mint leaves.
05 - Using a stick blender directly in the saucepan or transferring in batches to a countertop blender, process the soup until it achieves a smooth consistency.
06 - Return the blended soup to the pan. If desired, stir in ¼ cup of double cream or crème fraîche. Season the soup to taste with salt and freshly ground black pepper. Gently reheat if necessary, taking care not to bring it to a boil.
07 - Ladle the hot soup into individual bowls. Garnish with additional fresh mint leaves and an extra swirl of cream if preferred. Serve immediately.
# Helpful Tips:
01 -
- It's an absolute breeze to make, requiring minimal fuss for maximum flavor.
- The vibrant color and refreshing taste make it feel incredibly gourmet, yet it's deceptively simple.
02 -
- Don't boil the soup after adding the mint or cream; it dulls the fresh flavor and can sometimes cause the cream to separate.
- Blending thoroughly is key for that velvety texture; a few extra seconds can make all the difference from good to extraordinary.
03 -
- For the brightest green color, plunge your mint leaves into ice water for a few minutes before adding them to the hot soup; it helps set their vibrant hue.
- If you're using fresh peas, blanch them quickly before adding to the stock to ensure they cook evenly and retain their intense color.