in Soup Recipes

Pea soup with mint

updated

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Ingredients for 4 servings:

  • 1 shallot(s), finely chopped
  • 1 tbsp butter
  • 450 g peas, frozen
  • 400 ml vegetable stock
  • 200 ml dry white wine (or vegetable stock with a little lemon juice)
  • ½ bunch mint, picked leaves
  • 200 ml cream
  • Salt and pepper, black
  • Cayenne pepper
  • Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fine starter

Sauté the shallot in the hot butter. Add the peas, vegetable stock, and white wine. Simmer for about 8 minutes. Remove 3 tablespoons of peas from the broth after just 3 minutes, refresh with cold water, and set aside. Add the mint leaves to the soup (reserve a few for garnish). Pour in the cream and purée the soup with a hand blender. For a particularly smooth consistency, strain the soup through a sieve. Season to taste with salt, cayenne pepper, and a little sugar. Serve the soup with the peas, mint, and black pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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