Spring is an explosion of colors, the return of birds, and above all, the awakening of flavors. And what better way to celebrate this season than with a creamy pea and mint soup? More than just a soup, it's a true ode to freshness, a burst of green in your mouth that will transport you straight to a sun-drenched garden.
This simple and quick recipe is perfect for a light lunch, an elegant starter, or even a last-minute dinner. Let yourself be seduced by the sweetness of the peas, enhanced by the zest of the mint, and discover a dish as beautiful to look at as it is delicious to eat. And if you want an extra boost, feel free to add a touch of crème fraîche for an even smoother texture. Serve this delight with a slice of toasted bread and savor every sip!
You might be wondering where this recipe comes from? It's inspired by my grandmother's garden, where fresh peas reigned supreme. It's a comforting dish that evokes childhood memories of laughter and long, sunny days. Today, I'm sharing this little family treasure with you, given a modern twist.
Ingredients
Serves 4:
- 1 kg of shelled peas (fresh or frozen)
- 1 medium onion, chopped
- 1 clove of garlic, chopped
- 1 liter of vegetable stock (homemade or from a cube)
- 1 bunch of fresh mint (about 20 leaves)
- 2 tablespoons of olive oil
- Salt and freshly ground pepper, to taste
- Optional: 100 ml of liquid whipping cream
- Optional: a few drops of lemon juice
Instructions
- Preparing the vegetables: Heat the olive oil in a large saucepan. Add the sliced onion and chopped garlic. Sauté over low heat for 5 minutes, until softened and lightly browned.
- Cooking the peas: Add the peas (fresh or frozen) to the saucepan. Mix well to coat them with oil and onion.
- Adding the stock: Pour the vegetable stock into the saucepan, ensuring it covers the peas. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the peas are tender.
- Blending and seasoning: Remove the pan from the heat. Add the fresh mint leaves. Blend everything with an immersion blender until smooth and creamy. Season with salt and pepper to taste.
- Finishing touch (optional): If desired, add the liquid cream for a smoother texture. Mix gently. You can also add a few drops of lemon juice to enhance the flavor.
- Serving suggestion: Serve the pea and mint soup hot, garnished with a few fresh mint leaves and perhaps a drizzle of crème fraîche. Accompany with croutons or toasted bread.
Chef's Tips
For a more intense flavor, use fresh, seasonal peas. They are sweeter and more fragrant than frozen peas.
- Feel free to add other aromatic herbs, such as parsley or chives, to vary the flavors.
- For a vegan version, replace the fresh cream with coconut or soy cream.
- You can also add a diced potato during cooking to thicken the soup.
Conservation
The creamy pea and mint soup can be kept in the refrigerator for 2 to 3 days in an airtight container. You can also freeze it for longer storage.
For more information on the benefits of plants and healthy recipes, visit our Infos blog. Also discover more recipe ideas on Recipes and explore our Lifestyle section for a balanced lifestyle.
