Minted pea soup
Minted pea soup is a creamy and vibrant dish, blending the sweetness of peas with the refreshing aroma of spearmint. It's easy to prepare and perfect for any light meal or elegant starter.
Cook time 15 min
Prep time 5 min
Ingredients:
1 cup heavy whipping cream7 cups peas
1 onion
2 tbsp butter
5 cups chicken broth
1 cup spearmint
Minted pea soup is a refreshing and vibrant dish that combines the sweetness of peas with the aromatic flavors of fresh mint. It's perfect for a light lunch or an elegant dinner starter. This recipe is easy to follow and results in a creamy, delicious soup that can be enjoyed year-round.
Instructions:
- Finely chop the onion.
- Rinse and drain the peas if necessary.
- Wash and roughly chop the spearmint leaves.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until it becomes translucent and soft, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the peas and chicken broth to the pot.
- Increase the heat to medium-high and bring to a boil.
- Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes, or until the peas are tender.
- Remove the pot from the heat. Using an immersion blender, blend the mixture until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender, and blend until smooth. Return the smooth soup to the pot.
- Stir in the spearmint leaves and heavy whipping cream.
- Allow the soup to simmer for an additional 5 minutes.
- Taste the soup and adjust seasoning if necessary with salt and pepper to your liking.
- Serve hot, garnished with a few whole mint leaves or a drizzle of cream if desired.
Minted pea soup is a delightful blend of flavors that is both nutritious and satisfying. The combination of peas, mint, and a hint of cream creates a smooth, velvety texture that is hard to resist. Serve it hot or chilled, and garnish with a drizzle of cream or a sprig of mint for an extra touch of elegance. Enjoy this soup as a wonderful addition to any meal.
Minted pea soup FAQ:
Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 3 months.
Yes, you can substitute frozen peas for fresh ones. They will also provide a sweet flavor and should be added directly to the pot without thawing.
To lighten the soup, you can reduce or omit the heavy whipping cream and substitute it with low-fat milk or a dairy-free alternative like almond milk. You can also use less butter.
A large pot or Dutch oven, with a capacity of at least 6-8 quarts, is ideal for making this soup to ensure there is enough space for all ingredients and for blending.
The peas are done when they are tender and easily mashable with the back of a fork. This typically takes about 10-15 minutes of simmering after adding them to the pot.
Cooking Tips:
- Use fresh or frozen peas for the best flavor and color. Avoid canned peas as they may not provide the same vibrant green color and fresh taste.
- For a smoother texture, blend the soup thoroughly and pass it through a fine mesh strainer or cheesecloth to remove any remaining solids.
- Adjust the amount of mint based on your preference. If you prefer a subtle mint flavor, start with half a cup and add more to taste.
- Sauté the onion in butter until it's translucent to add a depth of flavor to the soup before adding the peas and broth.
- After blending, return the soup to the pot and heat gently, being careful not to boil, to preserve the vibrant green color.
- Garnish with a drizzle of heavy cream and a fresh mint leaf to enhance presentation and add an extra layer of richness.
Nutrition Facts
8 ServingsCalories 230kcal
Protein 9g
Carbohydrates 18g
Fiber 5g
Sugar 7g
Fat 14g
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