Mint cream soup with peas and corn
4 servings
20 minutes
Mint cream soup made from peas and corn is a delicate and refreshing soup that combines the sweetness of corn with a light herbal note of mint. This recipe, despite its modern presentation, has roots in Russian cuisine, where simple yet rich flavors are valued. The soup is made with frozen peas and corn, sautéed with onions and enriched with the aroma of coconut milk. The finishing touch is fresh mint and lemon juice, giving the dish a refreshing twist. Its creamy texture makes it perfect for a light lunch or as an elegant appetizer. It can be served with herbs, rye bread, or garlic croutons.
1
Send the frozen peas and corn to a pot to thaw and simmer in a small amount of water and olive oil. Chop the onion and sauté in a pan until soft. Add the cooked onion to the pot with peas and corn. Add a cup of water and two cups of coconut milk, bring the soup to a boil, and turn off the heat.
- Frozen green peas: 2 glasss
- Frozen corn kernels: 1.5 glass
- Water: 1 glass
- Olive oil: to taste
- Onion: 1 head
- Coconut milk: 1 jar
2
Put fresh mint leaves in a pot, squeeze the juice of half a lemon, add salt and pepper. Blend all ingredients until smooth. Pour the cream soup into bowls and garnish with mint leaves or green onions.
- Fresh mint: 1 bunch
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste