|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 12g||42%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spring and summer soups need to be quick and easy, and it is not the time for the heavier soups of the winter. Pea and mint soup is so easy; you will be delighted in its simplicity. Fresh summer peas (you can even use frozen), and garden mint is a match made in heaven; their combination in any recipe is delicious.
- 1 tablespoon extra virgin olive oil (plus extra for serving)
- 1 ounce (25 grams) butter
- 1 medium red onion (finely chopped)
- 1 clove garlic (minced)
- 5 cups (750 grams) fresh peas (shelled or use frozen peas; divided)
- 1 cup (75 grams) mint leaves (roughly chopped)
- 3 1/2 cups (1 liter) vegetable stock (divided)
- 1/8 teaspoon sea salt (to taste)
- 1/8 teaspoon freshly ground pepper (to taste)
- Optional: 1/2 cup (75 grams) Parmesan cheese (freshly grated)
Gather the ingredients.
In a large saucepan, gently heat the oil and butter. Add the chopped onion and cook over a gentle heat for 10 minutes or until the onion is soft but not brown. Stir continuously to make sure the onion does not burn.
Add the garlic and cook for another 3 minutes, again stirring.
Add 3 3/4 cups/562 grams of the fresh or frozen peas, the chopped mint leaves, and 2 3/4 cups/750 milliliters of the stock. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes.
Once cooked, blend the soup in a food processor, blender, or an immersion blender to create a thick puree.
Return the puree to the pan, season with salt and pepper, and add the remaining peas and stock. Cook for an additional 5 minutes to ensure the newly added peas are cooked.
If using grated Parmesan cheese, place a small mound in the center of a warmed soup bowl. Pour the warm soup around the cheese. Drizzle with a few drops of the extra-virgin olive oil.
Serve immediately with warm, crusty bread on the side and enjoy!
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- Serve the soup hot or cold, but never chilled, it does not suit the flavors.
- The soup recipe above is a classic combination, and mint is the traditional herb to match with peas. Thyme can also work well, but approach with caution and use sparingly, Thyme can be overpowering to the delicate flavor of the peas.
- Grano Padano is a cheaper alternative to the Parmesan cheese and just as tasty. If you don't like the flavor of Parmesan, use a finely grated Emmenthal or Gruyere.