Cream soup of green peas and mint
4 servings
25 minutes
Green pea and mint cream soup is a refined dish of European cuisine, combining tenderness and freshness. Its origins trace back to traditional spring soups when young vegetables symbolize nature's renewal. This soup surprises with its vibrant flavor: sweet peas harmonize with refreshing mint, creating lightness and sophistication. The velvety texture achieved through careful blending and straining makes it ideal for serving cold or hot. Crème fraîche adds creaminess, while freshly ground pepper gives a spicy note. Perfect as a light first course for a festive dinner or as an exquisite snack on a warm day.
1
In a pot, melt a small piece of butter and add olive oil. Heat and add finely chopped shallots and finely chopped celery. Season with salt and pepper and cook, stirring, on low heat, covered, for 15 minutes until soft, without letting it brown.
- Butter: 1 piece
- Olive oil: 1 tablespoon
- Shallot: 2 pieces
- Celery stalk: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
2
Add broth, bring to a boil, reduce heat, and add peas. Cook for 10 minutes until soft. Remove from heat, add finely chopped mint, and blend until smooth. Season with salt and pepper, and strain through a sieve for a lighter consistency. Serve hot or cold, adding a spoonful of crème fraîche to each plate and sprinkling with freshly ground pepper.
- Chicken broth: 600 ml
- Green peas: 400 g
- Fresh mint: 10 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Creme fraiche: 4 tablespoons
- Freshly ground black pepper: to taste
